Recipes

CHIMICHURRI SAUCE
  • Ingredients
  • 1 bunch fresh Italian parsley
  • 2 sprigs fresh oregano
  • 2 cloves garlic
  • 1 large carrot
  • 1/2 small onion
  • 1/4 cup chicken broth
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
Directions
  1. Remove leaves from parsley stems to make 1 cup packed
  2. Coarsely chop the parsley
  3. Remove leaves from oregano and coarsely chop
  4. Peel and coarsely chop garlic
  5. Peel the carrots and cut into julienne strips
  6. Cut the onion into brunoise (see page 24) dice
  7. Combine the parsley, broth, olive oil, vinegar, oregano, salt, pepper and garlic in the blender or food processor and process until smooth
  8. Pour into a bowl; stir in carrot and onion
  9. Set aside for at least 1 hour.


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