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.