chimichurri

It is customary to add sauces on the bread, most likely chimichurri.

A somewhat similar sauce is Argentine chimichurri made with parsley.

To serve, slice pork and top with chimichurri sauce.

They were escorted by two sauces: cilantro and chimichurri.

It is often accompanied by a special sauce known as Chimichurri, composed of oil, garlic and herbs.

Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water.

Chimichurri, a sauce of herbs, garlic and vinegar, is often used as an accompaniment.

Unlike other preparations, Argentines do not include chili in their version of chimichurri.

One of my favorites was the dynamite cilantro jalapeño chimichurri dip.

The sauce here is stronger tasting than pesto and brighter than chimichurri.

Chimichurri is parsley at its most interesting.

It is often eaten with chimichurri sauce.

Usually the sauce chimichurri is used.

It was chewy and smoky, elevated by a sharp wild-mushroom chimichurri sauce.

They come doused with chimichurri, a blend of olive oil, parsley and garlic that is a perfect foil.

The word then corrupted to chimichurri.

It tastes particularly good with chimichurri sauce, a mixture of parsley, garlic, oil and vinegar that is the country's national condiment.

(The garlic-onion components in the chimichurri needed to be amped up.)

Argentinian Chimichurri is a green sauce used in Argentina for roast meat and sausages.

This recipe for Chimichurri has been widely used and adapted in certain parts of Latin America.

Not to be confused with chimichurri, the Central and South American marinating sauce for meat.

Grilled filet mignon was kicked up a notch with a brisk chimichurri sauce.

They are all served with chimichurri, the parsley, olive oil and garlic sauce that is Argentina's greatest contribution to the culinary canon.

Nor about the churrasco steak, served with a garlic- and herb-laden chimichurri sauce.

Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables.