Chimichurri Sauce originated in Argentina. It is a spicy fresh herb sauce that is spooned generously over grilled meats. There are a million ways of adjusting the spiciness and herbiness of Chimichurri. I made this sauce several times before I found a balance that worked for me. I tend to prefer flavors that are not too garlicky but still give you that wonder garlic flavor. Perfectly crisp and fresh Italian parsley is a must. You can replace a a quarter of the parsley with cilantro or not according to your own taste buds.
Prep time: 15 minutes
By January 31, 2017Published:
- about 2 cups
- 2 large bunches of fresh Italian parsley stems removed, washed and dried
- 4 large Garlic Cloves peeled
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar not balsamic
- 1 large lemon juiced
- 1/2 teaspoon salt
- 1 teaspoon Black Pepper
- food processor steel blade inserted
- medium jar with lid
- Put garlic in bowl of processor and pulse until coarsely chopped. Add parsley. Pulse again until parsley is minced. Be careful not to pulse it too much and turn the mixture into a purée. I like to see the minced parsley leaves. Scrape this mixture into a jar. Add olive oil, red wine vinegar, lemon juice, salt and pepper. Place the lid on the jar and shake vigorously. Chill for at least one hour in the fridge to give the flavors a chance to blend. Taste. Add more salt and pepper if desired. Serve Chimichurri at room temperature with grilled or roasted meat.