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Chimichurri Sauce

About two cups

3 cups packed with flat leaf parsley leaves
6 large cloves garlic, peeled and halved
2 1/2 teaspoon smoked paprika or more, according to taste
1 teaspoon cumin
2 teaspoons coarsely ground black pepper
1/3 cup red wine vinegar, aged in oak, or more to taste
2/3 to 3/4 cup extra virgin olive oil
Sea salt to taste (about 1/2 teaspoon)

To prepare:

Working in the bowl of the food processor, add parsley and garlic and process until coarsely chopped. Add paprika, cumin, pepper, salt, and with the machine running, add vinegar and oil and process until the mixture is evenly chopped. Taste and adjust the seasonings, adding more oil/vinegar/spices/salt. Store in refrigerator for up to one week.

Related Recipes:

Grilled Flank Steak with Chimichurri Sauce