Chimichurri Marinade

This version of Argentinean chimichurri is made with anchovy fillets--use it as a marinade before cooking or as a sauce on any cooked steak, poultry, or fish.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 258 Calories

Ingredients

• salt and ground black pepper to taste
• 6 cloves garlic
• 2 bunches fresh parsley
• 4 tablespoons red wine vinegar
• 1 shallot, minced
• 4 anchovy fillets
• 1 cup olive oil, or more as needed

Recipe Instructions

Step 1

Wash parsley and remove the larger stems.

Step 2

Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.