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Chimichurri Sauce

Chimichurri Sauce
Wednesday, 17 June 2009


This light, olive oil-based sauce is all you'll need to adorn that perfectly seared chunk of asado.


At a glance
South American
Cooking Method
No Cook
Heat Level
Red Pepper Flakes
1 1/2 to 2 cups

6 cloves garlic
1 white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


In a food processor, process the garlic and onion until well mixed. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Add the olive oil, pouring in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.

Additional Tips

This recipe can be found in Rick Browne's article "Asado Heaven."


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