Considered the barbecue sauce of Argentina, this emerald-colored condiment is built on garlic and parsley, and is a pungent cross between vinaigrette and pesto.
This recipe goes with Grilled Flank Steak with Chimichurri
Cooking Light SEPTEMBER 2001
Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.
Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.
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