Chimichurri Sauce | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Chimichurri Sauce

Source:

Alejandro Morgan, Lolinda

This recipe was demonstrated for CUESA’s Market to Table program on June 28, 2014.

This versatile green sauce from Argentina can be used as a marinade or condiment served over grilled or braised beef, chicken, fish, or vegetables.

Makes about 2 cups

INGREDIENTS

1 bunch Italian parsley    
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1½ teaspoons oregano    
1½ teaspoons chile flakes
1 tablespoon lime juice
1 cup oil
Salt and pepper to taste

PREPARATION

Remove the stems from the parsley bunches. Chop the parsley leaves and combine them with the other ingredients. Blend with a hand mixer for 4 seconds. Chimichurri keeps for a long time, so you might consider making several batches at once and putting a label and date on the leftovers.

Photo by Jennifer Kregear.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »