Chimichurri is an Argentinian green sauce made primarily from parsley. In addition to the parsley it commonly contains garlic, vinegar and red pepper flakes. Of course there are many variations on the sauce and it commonly includes other ingredients. I play around with this chimichurri recipe a lot but this is my favorite version so far. Chimichurri is nice and light and fresh and just packed with flavour and it goes really well on grilled meats, especially steak. With all of the fresh herbs, it certainly smacks of summer but I am still in denial so making some now was a great way to pretend that the cooling weather outside was just a figment of my imagination.
Servings: 2 cup
- 1 cup parsley (packed)
- 1/4 cup cilantro (packed)
- 1 tablespoon fresh oregano (chopped, optional)
- 4 cloves garlic (peeled)
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cumin (optional)
- 1/4 teaspoon hot smoked paprika (optional)
- 1/4 cup oil
- 2 tablespoon white wine vinegar
- 1/2 lemon (juice and zest)
- salt and pepper to taste
- Puree everything in a in a food processor.