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Basil Chimichurri

In Argentina, garlicky herb-flecked chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak.

  • Yield: Makes about 1 1/2 cups

Source: Martha Stewart Living, July 2006


  • 1/4 cup finely chopped fresh basil leaves
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh oregano
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 dried red chiles
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper


  1. Stir together all ingredients in a bowl. Serve cold or at room temperature.

Cook's Notes

Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.

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