argentina

Chimichurri is often bastardized in American recipes, but this snappy, garlicky sauce is exactly what you&#x27;d find in Argentinian cooking and it tastes amazing!

Chimichurri

parsley, minced

garlic

oregano

red pepper flakes

red wine vinegar

extra virgin olive oil

In a medium bowl, combine the parsley, garlic,...

In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.

Add just enough olive oil to make a...

Add just enough olive oil to make a chunky sauce that's not too thick and not too runny.

Stir the ingredients until well blended.

Decant the sauce into the container of your...

Decant the sauce into the container of your choice and cover with a lid.

Let the chimichurri sit at room temperature overnight...

Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days. (The olive oil will congeal when chilled, but this doesn't affect the flavor or texture.) Bring the chimichurri to room temperature before using or serving.

A deliciously robust and flavorful Argentinian sauce to complement to steak or chicken. It is made with parsley, garlic and olive oil among other things. This spicy aromatic sauce will be a favorite for your next cookout!&nbsp;

Chimichurri - Argentinian Sauce and Marinade Recipe Card

parsley (chopped, lower stems removed)

garlic (roughly chopped)

onion

olive oil

Kosher salt

tsp red pepper flakes

Tbsp red wine vinegar *

Wash the parsley thoroughly and chop in three places.

Place all ingredients in a food processor and blend for about 30 seconds.

Stir contents with a spatula and turn processor on again for another 30 seconds.

Sauce should be a yellow green color with multiple green flakes. (see picture).

*You may use freshly squeezed lemon juice in place of vinegar.

Crispy potatoes, eggs, and ham, make up Revuelto Gramajo. This scrambled egg and potato dish is a classic of Argentine cuisine.

Revuelto Gramajo (Argentine Scrambled Eggs and Potatoes)

Yukon potatoes

vegetable oil

yellow onion, sliced

garlic clove,

smoked country ham, chopped

green peas, cooked

eggs, beaten

green onions, thinly sliced

Salt and pepper

Wash and peel potatoes. Slice potatoes lengthwise into...

Wash and peel potatoes. Slice potatoes lengthwise into ¼ inch thick rounds, then cut each slice lengthwise into match-sticks. Place them in a bowl with water and let them sit for 5 minutes. Drain and dry with paper towels.

Heat the oil in a Dutch oven (or...

Heat the oil in a Dutch oven (or other deep pot) over medium to high heat (for about 5 minutes). Place potatoes and fry for 20 minutes, or until brown and crisp, stirring once or twice. Remove and drain on paper towels.

In a large skillet heat 2 Tbsp olive...

In a large skillet heat 2 Tbsp olive oil. Add onion and garlic and sauté until translucent.

In a large pan, sauté onion and garlic...

In a large pan, sauté onion and garlic until translucent. Add ham and peas. Taste and add pepper and salt if needed*.

Add the fried potatoes to the pan and...

Add the fried potatoes to the pan and add beaten eggs. Stir and cook for 1 minute.

Remove the pan from the heat and keep...

Remove the pan from the heat and keep mixing until everything is coated with egg. Add the green onions and mix to combine.

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Chimichurri - Argentinian Sauce and...

Revuelto Gramajo (Argentine Scrambl...

Top 3 argentina recipes from across the web

The most viewed argentina recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chimichurri

Chimichurri - Argentinian Sauce and...

Revuelto Gramajo (Argentine Scrambl...

The most viewed argentina recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine