On Line Cookbook
Argentine Barbacue Dressing (chimichurri)
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
In Argentina, this sauce is served at the side of juicy grilled steaks.

A. Califano


  • 1 cup (225 ml) chopped Italian parsley
  • 1/2 cup (125 ml) olive or cornflower oil
  • 1/4 cup (60 ml) red wine vinager
  • salt, chopped garlic, oregano and hot red pepper flakes, to taste
  • Mix the ingredients and let them marinate in the refrigerator for at least a day.
  • You may add thyme and rosemary if you like, but in very small amounts.
  • Go easy with the garlic and hot red pepper.
  • Chili powder doesn t taste the same!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.