Chimichurri (Argentinian Steak Sauce)
Ingredients
The basic recipe:
- A handful of parsley
- A few sprigs of cilantro
- A sprig or two of fresh oregano or a pinch of dried
- 1-2 cloves of garlic some recipes call for much more
- A drizzle of vinegar red or white
- Salt and pepper
- Red pepper flakes or ají molido, if you can find it, to taste
- Olive oil
Optional additions:
- A fresh bay leaf many say this is an essential part of a 'real' chimichurri
- Basil
- Rosemary
- Thyme
- Tomato
- Red pepper
- Red or yellow onion
- Lemon juice instead of or in addition to the vinegar
- Pimentón Spanish paprika
- Cloves
Instructions
- The sauce couldn't be easier if you use a food processor: Using the pulse function, chop the herbs and garlic all together. Then add the other ingredients and process until you have a smooth (but not entirely uniform) paste. If too thick, add more olive oil. Taste and adjust as you like by adding a bit more spice or vinegar or whatever.
- Using a more traditional method: Chop all the solid ingredients finely and put them into a jar, together with the rest of the ingredients, and shake well.
- Let the sauce rest for an hour or two before using. (Some recipes call for letting the sauce rest overnight.)
Notes
Quick to prepare, but best if left to rest overnight.