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.