This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 15 mins
Servings: 8
Ingredients
- 2 bunches fresh parsley
- 6 cloves garlic
- 1 shallot, minced
- 4 tablespoons red wine vinegar
- 4 anchovy fillets
- salt and ground black pepper to taste
- 1 cup olive oil, or more as needed
Steps
- Wash parsley and remove the larger stems.
- Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.
