Name: Chimichurri Sauce
Yield: Makes about 2 1/2 cups sauce
Ingredients: 1/2 cup olive oil; 1 1/2 cups red wine vinegar; 2 tablespoons hot paprika or 1 teaspoon cayenne pepper; 4 garlic cloves, minced; 1 bunch fresh parsley leaves, minced; 1 teaspoon crushed black peppercorns; 2 teaspoons dried oregano; 2 bay leaves, crumbled; 1 teaspoon salt

Chimichurri

This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below.

Chimichurri is an absolute requirement for the famous Argentine asado or barbecue. The recipe for chimichurri that follows is only one of many, but it is typical of those you will find in the Pampas. Some locals use it as a salad dressing as well. And don't limit your chimichurri to asado; serve it with any broiled or roasted meat or poultry.

Recipe notes

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