Feb 17, 2009

Chimichurri

Perfect on steamed artichokes, this dipping sauce adds a tangy twist to this spring vegetable.

Credit: André Baranowski

3 tbsp. red wine vinegar
2 cloves garlic, finely chopped
3⁄4 cup extra-virgin olive oil
1⁄4 chopped flat-leaf parsley
1⁄4 cup chopped cilantro
Kosher salt, to taste

1. Combine the vinegar and garlic in a small bowl; let sit for 20 minutes. Stir in olive oil, parsley, and cilantro. Season with salt.

MAKES ABOUT 1 1⁄4 CUPS

This article was first published in Saveur in Issue #118

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Ratings & Reviews (1)

by jwilliams7372 on 2009-11-02

Try adding grilled,chopped meaty tomatoes to this and serving it over grilled meats. It works similar to a salsa I've made from this magazine.
It also retains its flavors over several days in the refrigerator.

Chimichurri Reviewed by jwilliams7372 on Jan 6. Try adding grilled,chopped meaty tomatoes to this and serving it over grilled meats. It works similar to a salsa I've made from this magazine.
It also retains its flavors over several days in the refrigerator. Rating: 4