Chimichurri Sauce
A light and bright, super easy sauce of Argentinian origin that you can creatively customize. Use as a dip, salad dressing, on grilled meats or a sauce for vegetables. Makes apx 1 ½ cups.
4 cloves garlic (I usually do a combination of raw and roasted.)
2 cups fresh parsley sprigs (picked from the stem; washed well and drained first.)
1/3 cup red wine vinegar or fresh lemon or lime juice
3/4 cup extra virgin olive oil
1 teaspoon salt, or to taste
Fresh ground black pepper, to taste
Puree garlic, herbs, vinegar (or juice) in the bowl of a food processor, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
With the motor running, add oil in a steady stream until emulsified (again, scraping down the sides of the bowl or garlic can as needed although I actually like a few small chunky pieces of herb and garlic!) Transfer sauce to an airtight container and refrigerate at least several hours or preferably a day to allow the flavors to meld. Before serving, stir and season as needed. Keep in the refrigerator for up to 1 week.
Variations:
- Add 2 T coarse Dijon mustard before adding oil, to make a thicker sauce.
- Substitute mint for parsley (or do a combo of both) to make a sauce for lamb.
- Prepare with cilantro and lime for a Southwestern inspired version. Drizzle on guacamole!
- Try different vinegars. Add a jalapeno or some chopped onion. Try a custom mix of herbs including oregano, thyme, dill.
- Try different spices like crushed red pepper and cumin (super on a coffee rubbed and grilled flank steak!)
- Stir into hummus and/or drizzle some on top. Stir into soups to add a punch of flavor.
- Make with some rosemary and toss with roasted potatoes.