Chimichurri Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at This makes about 1 1/2 cups and is traditionally served as a sauce for grilled and roasted meats or as a fabulous taco sauce or just use as a dip with taco chips, Mexican style for a traditional Christmas treat for Santa! .

1 small onion or shallot (equals about 1/2 cup chopped)
2-3 cloves garlic
1/2 cup chopped fresh parsley
1 teaspoon dried oregano (or several snippings of fresh)
1/4 teaspoon cayenne
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar

for an appetizer or a buffet table:
bread sticks
assorted cheeses from around the world
vegetable sticks
cured meats like salami, chorizo, etc.

In food processor with steel chopping blade in place, pulse the onion, garlic and parsley to finely chop. Add oregano, cayenne, salt, pepper,oil and vinegar just to blend. Pour into a beautiful bowl and serve. This can be made several hours in advance and chilled, or even overnight.

Recipe created 2008-02-25.

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