Search This Blog

Thursday, November 18, 2010

Basic Chimichurri

Need a good sauce to top your grilled steaks with?  Want to add a garlicky kick to pasta?  Try using a favorite sauce of Argentinians called chimichurri, which is basically like a parsley pesto with a jolt of garlic.  Variations may include the use of cilantro or oregano in addition to parsley, or use of spices such as cumin, red pepper flakes, or paparika.  This one is bare minimum, so experiment at your own will.

1 large bunch fresh flat leaf parsley, chopped (about 2 cups, loosely packed)
2 cloves fresh garlic, quick chopped
Olive oil (approx 1/2 cup, keep the bottle on hand)
1 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper


1. Place parsley, garlic, salt, pepper, and red wine vinegar into a food processor and begin to pulse.

2. With top removed, slowly begin to drizzle in olive oil.

3. Gradually move the speed up to puree while adding more oil.  Stop before it actually becomes a legit puree.  It should be similar to a pesto, but more "texturey."

4. You're done.  How easy is that?

Enjoy Gaucho-style grilled steaks or smoked roast beef with chimichurri and a crisp, bright pilsner.

No comments: