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–+ servings

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.
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Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 1 cups
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon English mustard powder
  • 1 teaspoon water
  • 10 medium cloves garlic chopped
  • 1/2 cup lightly packed fragrant fresh basil leaves
  • 3/4 cup lightly packed fresh flat-leaf parsley stems removed
  • 1 cup extra virgin olive oil
  • 1/4 cup wine vinegar white or red (see note)
  • 2 tablespoons dried oregano
  • 1 tablespoon cracked red pepper
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon curry powder

Method
 

  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.

Notes

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