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Argentine Chimichurri Sauce

Keep chimichurri sauce in a bottle with a cork in which a small hole has been drilled; shake it over a mixed grill as it cooks.

  • Yield: Makes 1 pint

Source: Martha Stewart Living, July/August 1991


  • 1 cup coarsely chopped fresh garlic
  • 1/2 cup coarsely chopped fresh oregano leaves
  • 1/4 cup coarsely chopped parsley
  • 2 tablespoons achiote paste or ground annatto seed (available at spice markets or Latin food stores)
  • 2 red serrano chilies, finely chopped
  • 1/4 cup red-wine vinegar
  • 1 cup olive oil


  1. Mix together all ingredients and refrigerate, tightly sealed, for a week before use.

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