Presented by Casa Toro
- 1 cup fresh parsley leaves, packed
- 4–6 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1/4 cup white vinegar
- 1/2 cup olive oil
- 1 T fresh oregano
- 4 bay leaves
- Salt to taste
Place all ingredients in a food processor bowl and pulse until desired consistency is reached. (The mixture should retain some texture.) If not using immediately, transfer to a jar, refrigerate, and bring to room temperature before serving.
Chef’s Note: The restaurant’s Churrasco con Chimichurri is a traditional presentation of the vibrant sauce topping grilled filet-style steak. However, the flavor also complements chicken and seafood, or try using it as a marinade with meats or vegetables.
Yields about 1 1/4 cups
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As seen in the Summer/Fall 2019 Issue
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