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Chimichurri Sauce
Chimichurri Sauce is brand new to my recipe box and I love it. In Argentina they serve chimichurri over beef. I had never tried anything like this over steak; generally we use traditional steak sauce. This was a new fresh and zesty sauce that was a wonderful with grilled steak. It would also be great with chicken, pork and even fish. It just takes a few minutes to prepare. If you’re up for something new, give this a try, I think you’ll like it and it’s sure to impress.
Chimichurri Sauce
Ingredients:
1 bunch parsley
1 bunch cilantro
6 garlic cloves
3/4 olive oil
1/4 cup lemon juice
1 teaspoon coarse salt
1/2 teaspoon fresh ground pepper
Cooking Directions:
Wash and dry parsley and cilantro and remove stems. I used my salad spinner and it worked great. In a food processor or blender add parsley, cilantro, and garlic. Process until coarsely ground. Add lemon juice, salt and pepper. With the processor running on low, stream in olive oil, until well combined. Serve immediately, or store in an airtight container for up to a week.
Enjoy!
Miss
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{ 2 comments… read them below or add one }
Chimichurri is also great as a dip for warm crusty breads, like French or sourdough. This was served at an Argentine restaurant I went to, much like chips and salsa are served at Mexican restaurants. I fell in love and now Chimichurri and bread have become a common snack in my home
I was thinking it would be good with bread, but I haven’t tried it yet. Thanks!