Chimichurri is a cold green sauce originally from Argentina. This versatile herb and garlic sauce is similar to pesto, and like pesto it can be served on so many things. Chimichurri been showing up on menus across America in recent years, usually as a condiment for grilled meat.
There are many versions of this Argentinean sauce, but this is my favorite formula. You can easily tweak it to create your own personal chimichurri recipe.
Makes about 1 Cup Chimichurri Sauce
Prep Time: 20 minutes
Total Time: 20 minutes |
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Ingredients:
1 large bunch Italian parsley, leaves and thinner stems only, chopped (about 1 cup)
2 tbsp freshly picked cilantro leaves, chopped
1 tbsp freshly picked oregano leaves, chopped
4 cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 tsp cumin
1 teaspoon kosher or sea salt
1/3 cup mild olive oil
2 tbsp white wine vinegar |
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Instructions:
Preparation:
Add all the ingredients to a blender or food processor. Blend, turning on and off, for 20-30 seconds to form a thick green sauce. Transfer to a small bowl. Taste and adjust the seasonings as needed. May be refrigerated, but best if served at room temp. |