Chimichurri Sauce

By January 8, 2017 Recipes No Comments
Share on FacebookShare on Google+Tweet about this on TwitterDigg thisPin on PinterestShare on YummlyShare on StumbleUponEmail this to someonePrint this page

Chimichurri is an uncooked herbal sauce found in Argentina and Uruguay where they serve it as a condiment to their fabled grilled meats. Chimichurri is made up of parsley and oregano mixed with garlic, oil, vinegar, etc. This mix differs from town to town depending on the local tradition. Many cultures have their own version of this luscious green sauce: France has sauce verte, in Italy you will find pesto or salsa verde, Germany and other cultures have them as well. Differences are subtle – mostly due to the herb mix.

I make my Chimichurri with a bit less oregano and pepper than is traditional in South America. My taste favors more parsley in the mix and in the winter I depend on the fresh herbs in the market with parsley and cilantro being the most available. This recipe follows my winter ingredients. In the summer when I have a garden full of fresh herbs I use more oregano or marjoram, dill, basil or whatever mix I feel like but parsley is still prevalent. Wherever your tastes lead you I’m sure your Chimichurri will be fabulous!

Chimichurri
 
Ingredients
  • 1 – 2 cloves of minced Garlic
  • 1 Shallot, minced
  • 2 Tablespoons of White Wine Vinegar
  • Juice of one Lemon (3 + Tablespoons)
  • A pinch of crushed Red Pepper Flakes
  • 1 ½ cups of chopped fresh Parsley
  • 1 Cup of chopped fresh Cilantro, Basil, Dill, more Parsley or a mix
  • 1 Tablespoon of Fresh Oregano leaves or 1 Teaspoon of dried
  • ½ Cup of Olive Oil + more as needed
  • Sea Salt and freshly ground pepper to taste
Instructions
  1. Add the garlic and shallot to a food processor with the lemon juice, vinegar, and red pepper flakes, finely chop. Remove the lid, add parsley and other herbs, cover then pulse until herbs are coarsely chopped, add the oil a bit at a time pulsing until the sauce is of the consistency you like (take care not to pulverize the herbs – the sauce should have some texture).
  2. Transfer the sauce to a bowl. Taste and season with salt, pepper and more pepper flakes, if desired. Cover and let the flavors blend, at least one hour. Taste and adjust the seasoning, serve as an accompaniment to grilled meat.
Notes
*The sauce can be refrigerated for up to one week. Bring to room temperature before serving.
 

 

 
<div style=”display: none;”>

Leave a Reply

Rate this recipe: