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Chimichurri Sauce

Associate Wine Guy Jim Bandy came up with a recipe for Argentina's national condiment following a vacation trip there....

There are many versions of this sauce. Here is a good starter that you can later adapt to be your own:

3 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic
1/2 California bay leaf, broken in half
3/4 teaspoon salt
1/3 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

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 minutes at room temperature. Discard bay leaf and stir sauce before serving.

Can be made up to 1 hour ahead and kept, covered, at room temperature.