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  • Chimichurri Sauce

    1 vote
    Chimichurri Sauce
    Prep time:
    Servings: 1 cup
    by Farrell May Podgorsek
    54 recipes
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    This fresh sauce is wonderful on just about anything. The sharpness is a great counterpoint to rich beef. We also use it on chicken or vegetables. It is best when freshly made, but it can sit in the refrigerator for a few days. Be sure to bring it to cool room temperature before using. Be creative and substitute any non-bitter green for some or all of the parsley. I make this easy often when we are grilling dinner and spoon some on top of my beef, potatoes and vegetables. I have also used leftover chimichurri to make a nice rice or grain salad. Simply stir leftover diced grilled vegetables and chimuchurri sauce into cooked grains or rice that has cooled slightly. Yum!

    Ingredients

    • 1 cup packed fresh parsley leaves, washed and dried, from one large bunch
    • 5 medium cloves garlic, peeled
    • 1/2 cup extra virgin olive oil
    • 1/4 cup sherry or wine vinegar
    • 1 Tb water
    • 1/4 cup finely minced red or sweet onion
    • 1 tsp salt
    • 1/4 tsp red pepper flakes, or more to taste

    Directions

    1. Place parsley and garlic in a food processor and pulse until the parsley is finely chopped. Transfer to a medium sized bowl. Do not continue the recipe in the food processor, as tempting as that may be.
    2. Whisk in remaining ingredients until blended.
    3. Spoon some over your steak, chicken, or vegetables and serve the rest on the side

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