1 1/2 cups (serving size: 2 tablespoons)

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.

How to Make It

Step 1

Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.

Step 2

Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.

Ratings & Reviews

saracat's Review

April 05, 2012
This is a poor substitute for true chimichurri. I may try to fix this one to make it closer to real chimichurri by adding more oil and vinegar; not sure.

EllenDeller's Review

May 09, 2009
This is a wonderful bright sauce! Made as directed in food processor, which let me get the vegetables very tiny. Used 1/2 cilantro and 1/2 parsley, which added even more flavor. Robust, hot, garlicky, and delicious!