Like parsley? Like garlic? Well then, you’ll like chimichurri sauce, an Argentinian jewel to accompany grilled meats. VERY simple to make!
It was about 20 years ago that I first heard of chimichurri sauce. We went to a Brazilian restaurant in our area and were entertained with the very elaborate and dramatic meal containing several courses and the long sword of grilled meat they delicately sliced off at the table, right onto your plate. Each person had his/her own little bowl of chimichurri to use on the meat, or you could dip bites into it. I liked it enough that I asked for seconds, and asked the waiter for more information about what was in it. We’ve been served it several times in the interim at other restaurants that have some kind of grilled meat.
Actually chimichurri is an Argentinian invention, and as I did some research about it I’ve discovered that variations abound, like any other culture/country related dish. As an example Italian Bolognese sauce (or Sunday Sauce, as it’s often called), even Mexican salsa, or the British favorite, lemon curd. So it is with chimichurri. One I found from an Argentinian, said that they never add oil to their sauce. Hmmm. I’ve only had it with oil. Many others add tomatoes – to some it’s an essential part of the dish. I didn’t add them, preferring to make it more green only. So, you see, you can make it your own if you wish. This recipe may not be authentic at all, but I’ll just say one thing – it’s fabulous!
My hubby and I are still taste-testing grass fed beef, and am happy to report that we found a local purveyor we really like. Before I tell you about it/them, I want to try the steak another time. You know that adage, first time’s a charm? We’ll make certain the second steak is equally good before I share. So we grilled the said ribeye steak in our time-honored method (see Grilled Ribeyes with Amazing Glaze) but didn’t do the Amazing Glaze this time because I was making the chimichurri sauce.
Not having a favorite recipe for it, I looked up several before deciding what to do. Eventually I made it simple on myself and used the food processor. I took ingredients from several recipes and made my own combination. I whizzed it up just a tad too long – you really want to have some parsley texture – the parsley got a little lost when I pureed it. Read the instructions before making this – read it all the way through. I also used lemon juice in mine because I didn’t have any limes on hand. But lime is the preferred citrus for chimichurri.
With just half a recipe I still have nearly a cup left after the one dinner. So you might not want to make the whole thing unless you’re feeding a crowd. I think garlic loses its pungency too, after it sits in the refrigerator for even a day, let alone a week! Probably wouldn’t keep that long anyway.
What I liked: the potent garlic and parsley flavors. Loved it. Loved it. Loved it. It has powerful flavors – you need to love garlic and parsley for sure! It’s also VERY easy to make.
What I didn’t like: nothing really – just don’t over-process it- leave some texture.
MasterCook 5+ import file – right click to save file, run MC, then File|Import
Recipe By: Loosely based on a Tyler Florence recipe
Serving Size: 12
NOTES: Tomato is an optional ingredient – some Argentinians use quite a bit. They probably wouldn’t make it in a food processor, though. And many native recipes don’t even add oil to it!
6 large garlic cloves
1 whole jalapeno — seeded, chunks
2 tablespoons yellow onion — coarsely chopped
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley — chopped in big pieces
1 1/2 tablespoons dried oregano — (use 3x as much fresh if you have it)
2 whole limes — juiced [use lemons in a pinch]
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1. Into the bowl of a food processor fitted with the steel blade and with motor running, drop the garlic cloves, then add jalapeno and onion. Process until it’s finely minced.
2. Open the bowl and add the vinegar, parsley, oregano, and lime juice. Process JUST enough to coarsely chop all the parsley, then add the olive oil, salt and pepper and continue to process, but do NOT puree completely. You want to have some parsley texture. Set aside for at least an hour to allow the flavors to marry.
3. Spoon some chimichurri over grilled meat and serve with the remaining sauce at the table.
Per Serving: 170 Calories; 18g Fat (92.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 160mg Sodium.