Parsley-Garlic Chimichurri Recipe »
By Asado Argentina on Feb 7, 2008 in Seasonings | 1 Comment
When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out the water
