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Chimichurri Sauce

April 21, 2009 by Susan

chimichurrispoonresize

Originally from Argentina, chimichurri is a marinade and sauce traditionally served with grilled meats.  It is somewhat similar to an Italian pesto without the cheese and nuts that thicken it.   Also, chimichurri is made with parsley and cilantro instead of basil.  It is bright and fresh with a hint of tang and heat.

I am so happy that I found this recipe and gave it a try.  My favorite way to serve this is over loin lamb chops, I feel the pairing of lamb and this sauce is a marriage made in heaven.  I also love to toss grilled shrimp with a few tablespoons of this sauce…so yummy!  I have also drizzled it over an oven roasted chicken breast. It is such a versatile sauce.

I want to point out that if you are going to make this sauce ahead of time, or are planning on making extra to keep in the fridge please be aware that the vinegar does become more prominant as it sits.  If you are going to be eating it all at once, go ahead and use all the vinegar in this recipe.  If not, you might want to cut back a touch.

It takes all of three minutes to prepare this chimichurri sauce.  Here’s what you will need…

Recipe

1 cup parsley (packed)

1/4 cup cilantro (packed)

1/2 cup olive oil

1/8 cup vinegar

2 small cloves garlic

1/2 tsp cumin

3/4 tsp red pepper flakes

1/2 tsp salt

1/2 tbsp lemon juice

Method

Place all ingredients into a food processor and mix until well combined.  If the vinegar is too much, you can add a bit more olive oil.

 

Chimichurri Sauce
 
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Author: Feasts And Fotos
Ingredients
  • 1 cup parsley (packed)
  • ¼ cup cilantro (packed)
  • ½ cup olive oil
  • ⅛ cup vinegar
  • 2 small cloves garlic
  • ½ tsp cumin
  • ¾ tsp red pepper flakes
  • ½ tsp salt
  • ½ tbsp lemon juice
Method
  1. Place all ingredients into a food processor and mix until well combined.  If the vinegar is too much, you can add a bit more olive oil.
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Filed Under: Marinades Tagged With: chimichurri, cilantro, parsley

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Comments

  1. Angela says

    May 6, 2009 at 7:31 pm

    My mouth is watering. What wonderful, intense flavors. Is it generally paired with chicken/pork or does it go well with steak too? I love this up-close photo too. What fantastic color!

    • feastsandfotos says

      May 7, 2009 at 8:39 am

      Hello Angela! Chimichurri is excellent with steak, traditionally what it is served with. It really goes well with most meats, I’ve had it over chicken and pork, and shrimp as well. All very yummy.

  2. Willie says

    April 30, 2009 at 9:51 am

    I heart chimichurri sauce. My friend’s stepdad is from Argentina and he makes the besssssst chimichurri (I think its a grandmother’s recipe or something). Its not as finely processed though, they leave some large chunkers in there.

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