Chimichurri is a bright green sauce with a heavy punch of garlic. It originates from Argentina and is great along side grilled meats of all varieties. The garlic, and small amount of red pepper flakes, give it a bit of heat on the tongue as well.
This is best if you make it about 30 minutes ahead so that the flavors can meld. Don’t bother refrigerating if you plan to use it within an hour.
Servings: a generous cup of sauce
Prep time: less than 5 minutes
Total time: ~10 minutes
- 2 lg. cloves garlic, peeled and quartered (about 1/8 cup of garlic)
- 2 bunches fresh parsley, washed and dried, rough cut (stems and leaves)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. water
- 1 tsp. sea salt
- 20 grinds coarse black pepper
- 1/4 tsp. red pepper flakes
- juice from 1/4 lime
- Add garlic and parsley to the bowl of a food processor. Process in 10 1-second pulses and scrape down the bowl.
- Add oil, vinegar and water to the bowl, process for an additional 5 1-second pulses. Scrape down the bowl.
- Add salt, peppers, and lime juice. Process for 5 seconds. Taste and adjust seasoning as desired.
The bunches of parsley at my grocery store are kind of puny so I used 2. If you find (or grow) generous bunches of parsley then you’ll need less. Given that this is made in the food processor I used the stems as well as leaves. After cutting into about 3 sections each the 2 bunches totaled maybe 4 loose cups.
You could substitute a bunch of cilantro for one of the bunches of parsley.
We had leftover grilled chicken breast, chimichurri and sour dough left over. I think a chimichurri chicken salad might be in our future.
Based on this recipe from Cook’s Illustrated (May ’01). I’ve modified it for what I had on hand, and general laziness.