COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

Chimichurri Sauce

January 19, 2018

Chimichurri Sauce, like everything else that I post about, is super fresh, herby and garlicky and pairs well with just about anything. Who doesn't love versatile condiments?! 

I think it works especially well with meat – steak and pork in particular. You can use the chimichurri for basting or marinating, but also for topping/garnishing and dipping the meat in. Other awesome ways to use it are on sandwiches, buttered bread (kinda like garlic toast) and tossed with roasted veggies (potatoes!)

CHIMICHURRI SAUCE

Yield: approximately 1 cup               Prep Time: 10 minutes

INGREDIENTS

1 [heaping] cup fresh parsley*

¼ cup fresh cilantro**

2 Tbsp. fresh oregano***

4 scallions, diced

6 garlic cloves

¾ cup extra virgin olive oil

¼ cup red wine vinegar

1 Tbsp. lemon juice

1 tsp. salt

1 tsp. sugar

black pepper, to taste

 

 

DIRECTIONS

Pulse the parsley, cilantro and scallions in a food processor to chop up.

A blender will work just fine if you don’t have a food processor.

Add the remaining ingredients to the processor and pulse until well combined.

You can serve immediately; however, I find it best after refrigerating for an hour.

Store in an airtight container in the fridge for 2 weeks.  

 

 

NOTES

*I generally don’t use the stems of the parsley; however, since it is being pulsed in the food processor it is OK to include some since picking off the leaves can be quite tedious!

**Cilantro is not absolutely necessary – if you don’t have any on hand, go ahead and make it without.

***Obviously fresh herbs are almost always preferred but you can substitute 2-3 tsp. of dried instead.

Please reload

 
Please reload