Chimichurri sauce, an amazing condiment to be used on steak, fish, sausages, chicken, and anything that comes off the grill this summer. Also excellent for a marinade. The beautiful thing about this recipe is that the ingredients don’t change but you can pretty much “eyeball” everything and purée or chop to your preference. In my recipe, I use a food processor. You can also use a blender on low or a mortar and pestle.
Ingredients
1 tablespoon of finely chopped oregano
2 bunches of cilantro tops chopped finely
1 bunch of Italian parsley tops chopped finely (save the stems of both for stocks and soups!)
1/4 cup of red wine vinegar
1 cup of good quality virgin olive oil
3 garlic cloves minced
1 shallot diced
1 teaspoon of Red Chile flakes
Salt to taste
Directions
Combine all and mix thoroughly in a food processor on pulse or medium setting for 10-30 seconds (or until shallot and garlic are thoroughly mixed in), and you are ready to serve as beautiful confinement to add a fantastic flavor and elevate almost any protein.
Drizzle on steak or serve as a side dish for your guests to take as much as they desire.
