I recently made Chimichurri Sauce and loved it! It is an uncooked sauce traditionally used for grilled meat originating in Central and South America, specifically from Argentina and Uruguay. It is generally made of parsley, garlic, oil, oregano, and vinegar, but there are many variations. It can be used as a marinade or a sauce to pour on the meat after cooking. As far as the flavor, think of a vinaigrette on steroids! The thing that I liked about this sauce (besides the amazing garlicky flavor) is that when you use it, the flavor is so powerful, it really isn’t necessary to marinate the meat. You know those times when you forget to thaw out your meat the day before in order to marinate it over night? Now, there is another option for those of us who are kind of forgetful! 🙂
And, it is super easy to make. You just throw everything into a food processor and blend until everything is mixed together and chopped very fine. This particular recipe combines parsley and cilantro for even more fresh flavor. Just pour into a jar, and you have a marinade or sauce depending on what you need and how well your brain is working that day! 🙂
The nice thing about this sauce is that it goes so well on a variety of different foods. I have tried it on chicken, brussels sprouts, and steak, and it made all of those foods taste incredible. If you have any dish that just needs a little flavor booster, this is it! I really liked having a jar of it in the refrigerator at my disposal.
The next time you want to kick yourself because you forgot to marinate the meat for the bar-b-q, just whip up a batch of this sauce, and no one will care. In fact, they will be glad you did! I hope you all have a wonderful Labor Day Weekend! 🙂
- 1/2 c fresh cilantro leaves, roughly chopped
- 1/2 c fresh parsley leaves, roughly chopped
- 1 Tbsp. onion, finely chopped
- 1 Tbsp. fresh lemon juice
- 2 tsp white wine vinegar
- 3 cloves garlic, minced
- pinch of red pepper flakes
- salt and pepper to taste (I used 1/2 tsp. salt and 1/4 tsp. pepper)
- 1/3 c olive oil
- Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, salt, and pepper in the bowl of a food processor and pulse until roughly chopped.
- Slowly pour in olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small jar with a lid and refrigerate until needed.
- Use as a marinade or a sauce over meat and vegetables.
Recipe by Cook AZ I Do, originally found in Food Network Magazine by Melissa D’Arabian, July/August 2013, page 77