FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 10 minutes
MAKES: 2 cups
Thank God I decided to try this Chimichurri sauce because it is seriously the best thing on this earth. I made my rosemary and garlic grilled porkchops to accompany the Chimichurri and O-M-G, it was the ultimate bite. Chimichurri is an Argentinean sauce. It is used in Argentina in the same way Americans use ketchup. The basis of the sauce is parsley, garlic, white or red wine vinegar and olive oil. It sorta resembles pesto, but with completely different ingredients. Since I’m not Argentinean nor have I ever been to Argentina, I don’t know how authentic this recipe compares to the real stuff. But either way, this sauce is amazing. You can smoother any type of protein with this sauce. It’s easy to prepare with a food processor, but can certainly be done by hand by chopping all the herbs and spices together and adding the wet ingredients. IF you have any leftover, and that’s a big IF, it keeps well in the fridge for a few days. Thank you, Argentina!
1 bunch of parsley (no stems)
8 cloves of garlic
1/4 of a red onion
3/4 cup of olive oil
1/4 cup of white or red wine vinegar
a few leaves of fresh oregano, or 1 teaspoon of dried oregano
pinch of red chili flakes, more if you like it spicy
1/2 teaspoon of salt and pepper
1. Gather all the ingredients. It sometimes make it easier to pull all the ingredients together before you start to cook.
2. Add ingredients to the food processor. First, add the parsley into the food processor and chop until it’s been broken down. Add the garlic, onion and oregano to the parsley and chop. While the processor is running, add the olive oil and white wine vinegar. Add salt and pepper and blend together.
3. Pour chimichurri in a serving dish. Add the sauce into a beautiful serving bowl or dish. Sprinkle the red chili flakes on top for a little kick. Refrigerate until ready to serve over anything — pork, steak or seafood. Sauce will compliment any protein.