CHIMICHURRI

Chimichurri image

The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.

Time 45m

Yield Makes about 3/4 cup

Number Of Ingredients 9

Ingredients

3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 California bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.

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