Thu, Aug 2, 2012
Have you ever heard of Chimichurri?
Chimichurri is an Argentinean sauce typically used on grilled meat and popular in many South American dishes. It’s very similar to pesto and is usually made with parsley, olive oil, garlic and vinegar. There are many variations to this recipe and the possibilities are endless.
If you have parsley growing in your garden, chimichurri is a wonderful sauce that makes great use of your parsley. I currently don’t have parsley growing but I often have a lot of parsley in my refrigerator, usually leftover from a previous recipe.
Chimichurri also makes a great marinade for chicken, steak or fish. I’d love to know if you have a favorite dish you use chimichurri on.
1 cup firmly packed parsley, trimmed of stems
1 cup firmly packed cilantro, trimmed of stems
5 garlic cloves
1 teaspoon chopped jalapeño pepper
1/2 cup olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Finely chop the parsley, cilantro and pepper or process in a food processor (pulse several times). Pour into a bowl and add the olive oil, vinegar, salt and pepper and stir well.