Say hello to Chimichurri, one of the greatest sauces ever created. There is no end to what this sauce can make palatable; I’m guessing even liver might actually be rendered edible if it were slathered in about two gallons of this vibrant green sauce. But seriously, chimichurri is so simple to make, and works wonderfully paired with any type of grilled fish, chicken, steak, or pork. Use a bit of the sauce as a marinade, and then spoon some over the warm meat right after you take it off of the grill. This sauce is best when freshly made, but will keep up to two days in your refrigerator before starting to turn a funky shade of brown. Once the sauce starts to change color, you can still use it to fry up a couple of pounds of potatoes or toss it with some fresh veggies, and then pop them in the oven to roast on 400 degrees for 15 to 25 minutes.
Ingredients:
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 4 Whole Garlic Cloves
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1/2 Cup Extra Virgin Olive Oil
Directions:
- Place all ingredients, except for the olive oil, in a food processor, and process for 30 seconds.
- Slowly pour the olive oil into the food processor, while it is running, and process for another 30 seconds.
Suggestions:
- Let the chimichurri sauce set for at least half an hour before using, allowing the flavors to blend together.
- Use fresh oregano if you happen to have some growing in your herb garden. You will want to at least double the amount of oregano if you use fresh as opposed to dried.
- Marinate meat or seafood in some of the chimichurri sauce before grilling, and then drizzle additional sauce over the seafood or meat before serving.
- If you prefer things spicier, double the amount of crushed red pepper.
Improvements:
- Use fresh oregano if you have it on hand.
- Try using different types of vinegar, perhaps white wine vinegar or balsamic vinegar.
- Replace the lemon juice with orange juice.
Ingredients:
- 1 Cup Flat Leaf Parsley (1 Bunch Flat Leaf Parsley)
- 4 Whole Garlic Cloves
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Crushed Red Pepper
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1/2 Cup Extra Virgin Olive Oil
Directions:
- Place all ingredients, except for the olive oil, in a food processor, and process for 30 seconds.
- Slowly pour the olive oil into the food processor, while it is running, and process for another 30 seconds.
ORIGINALLY POSTED 05/02/2014
