Rachael Ray: Rachael's Daytime Talkshow

recipes
grocery list
cooking videos
snack of the day
kitchen know-how
new food crew

Bobby Flay’s Chimichurri

This goes great with grilled meats.

Print
Send to a friend
Share

Ingredients

2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

Aired on:

May 20, 2009

Also on this show:

Summer BBQ Guide
Chefs' Summer Must-Haves
The Summer All-Stars Answer Your Questions
Rocco's Grill Zone
Adam Perry Lang's Guide to Grilling Fish
Only Online: Rachael's Summer Must-Have Item

Preparation

Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil, salt and pepper, and process until smooth. Scrape into a bowl.

Let sit at room temperature for 30 minutes before serving. Can be made 8 hours in advance if tightly covered and refrigerated. Bring to room temperature before serving.