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Chimichurri

Cookbook

Get Saucy

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

This tangy brazilian herb sauce is a traditional accompaniment to mixed grilled meats—churrasco—but it’s also terrific with fish, vegetables, and potatoes.

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturegarlicky, herby, hot & spicy, savory, tangy

Type of Dishsauces

Ingredients

  • 1 cup pure olive oil
  • 2 garlic cloves, minced
  • 1 serrano chile, thinly sliced (don’t remove the seeds)
  • 1½ tablespoons red pepper flakes
  • ¾ cup finely chopped fresh Italian parsley (leaves from about 1 bunch)
  • ¼ cup finely chopped fresh oregano leaves
  • ¼ cup finely chopped fresh cilantro leaves
  • 1 medium-size shallot, minced
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground black pepper

Instructions

  1. In a small skillet, heat the oil with the garlic, chile, and red pepper flakes just until warm, about 1 minute. Transfer to a bowl and let cool.

  2. Add the parsley, oregano, cilantro, shallot, and vinegar and season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to 2 days.

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