Sort of like a South American twist on pesto, Chimichurri uses parsley instead of basil, along with fresh garlic, olive oil and vinegar.
Bright and vibrant, Chimichurri is the perfect antidote to plain grilled chicken, fish, steak or pork. We used it on grilled Portabellas most recently, and I've even used it as a topping for pasta.
Chimichurri deserves a place on your plate, if nothing else, to be able to say to your dinner guests, "chimichurri."
Side bonus: parsley is a nutritional powerhouse...because think about it, it's basically a leafy green, like kale or spinach.
Fresh Chimichurri Sauce
1 cup fresh, flat-leaf parsley, packed
2-3 cloves garlic, roughly chopped
3-4 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
dash of ground cumin
4-6 tablespoons extra virgin olive oil
Place the parsley, garlic, vinegar, oregano, salt, pepper and cumin in a food processor or blender:
Blend well, and then scrape the sides. Add the olive oil and process or blend some more:
Continue blending and scraping until the sauce is the desired consistency:
Serve over grilled anything, pasta or a salad!
Makes about 1 cup of sauce.
Life is sweet,
SPC
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