Francis Mallmann’s Chimichurri
by Francis Mallmann
Yield: The sauce can be kept refrigerated for up to 3 weeks.
Ingredients
You have 1 of 7
produce
- ✓1 headgarlic(separated into cloves and peeled)
- ○1 cupflat-leaf parsley leaves(packed)
- ○1 cuporegano leaves
pantry staple
- ○1 tbspcoarse salt
- ○1/2 cupextra-virgin olive oil
- ○2 tspcrushed red-pepper flakes
- ○1/4 cupred-wine vinegar
other
- ✓1 cupwater
Instructions
- Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool.
- Mince the garlic very finely, and put in a medium bowl. Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes.
- Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water.
- Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day, and serve with grilled meats.
My notes
Adapted from Seven Fires: Grilling the Argentine Way, by Francis Mallmann with Peter Kaminsky; Artisan, 2009.