Eduardo’s Chimichurri
While a few of the ingredients may seem unusual, Eduardo’s family has lived in Argentina for several generations so I don’t doubt the traditional nature of this recipe. Make extra and use some to marinate the meat before cooking. Pass the remainder at the table. You can use either red or white wine vinegar but I prefer white as it does not dull the bright green color of the herbs.
Servings Prep Time
1 1/2cups 20minutes
Passive Time
3hours
Servings Prep Time
1 1/2cups 20minutes
Passive Time
3hours
Ingredients
Instructions
  1. In a jar with a tight-fitting lid large enough to hold the finished sauce, combine the mustard and water.
  3. Allow the mustard-water mixture to stand approximately 7-10 minutes to develop the mustard’s flavor.
  4. Meanwhile, in a small blender jar, combine the garlic and one-half of the olive oil. Blend until garlic is finely minced.
  7. Add the basil to the garlic-oil mixture and blend again until basil is finely chopped but not pureed.
  8. Add the garlic-oil-basil mixture to the mustard mixture.
  9. Combine the remaining oil and parsley in the blender jar and blend until parsley is finely chopped but not pureed.
  10. Add the parsley-oil mixture to the herb mixture.
  11. Use the wine to rinse out the blender jar and then add it to the herb mixture.
  12. Add all other ingredients. Mix well.
  15. X
  17. Cover and allow the chimichurri to sit at room temperature for approximately three hours to develop flavor.
  18. The chimichurri can be refrigerated, tightly covered, for up to a week.
Recipe Notes

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