Chimichurri is a fresh green herb sauce that is tangy, garlicky and flavorful and goes beautifully on steak, grilled chicken or shrimp, or even topped on grilled bread. It is easy to make, and brings on a bold flavor statement that will wake up your taste buds.
I worked this recipe up the other night and think you will like it. If you whir this in a food processor you will be able to keep the consistency a little more minced than making it a puree in the blender. If you puree this combo in the blender, the sauce will be smooth and will also take on a lighter green color. Either way is good, it’s simply an eye appeal preference. I like the minced version when using on bread or steak as I did with the batch.
Chimichurri Sauce – By Debra Crawford
Makes approximately 1 Cup
1 – Bunch Fresh, Flat-Leaf Parsley (Italian)
1/2 -Bunch Fresh Cilantro (approximately 1/2 Cup
6 – Cloves Garlic, Peeled
2 – Sprigs Fresh Oregano, Stripped from the twig (approximately 6 ” each)
Juice of 1 lemon
2 – Tablespoons of White Wine Vinegar
1/3 – 1/2 Cup Olive Oil
Pinch – Pepper Flakes, approximately 1/4 teaspoon
1/2 Teaspoon Salt
In your food processor
While it is whirling, through in the garlic cloves. They will hit the blade and shatter. Turn off the processor and add the rest of the ingredients. Pulse to desired consistency. Refrigerate until 1/2 hour before serving, then let stand out to bring to room temperature to bring out the fullest of flavors.