Chimichurri-Argentina's favorite BBQ Sauce
Author: Liz Bokisch
Prep time:
Cook time:
Total time:
Ingredients
- 3-4 garlic cloves
- 1 tsp fine sea salt
- ½ cup red wine vinegar
- 2 Tbsp. crushed red pepper
- 2 Tbsp dried oregano
- 1 bay leaf
- 6 Tbsp chopped fresh parsley
- ½ cup extra virgin olive oil
Instructions
- Mince 4 cloves of garlic. Using a mortar and pestle or the back of a soup spoon, mash together with Tbsp of sea salt until it makes a paste.
- Put the garlic paste, vinegar, oregano, red pepper, and bay leaf, in a saucepan and bring to a boil.
- Let cool completely.
- Add chopped parsley and olive oil and season to taste with salt and pepper.
Quick Notes
Chimichurri seems to get better the longer it sits. So try to make it ahead of time.
It can be lightly spread on the meat an hour before grilling (marinate) or added to the meat as a sauce once on the plate.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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