Chimichurri
A restaurant called Palermo in Louisville is where I first tasted chimichurri. They would serve their steaks on tiny grills with a piece of charcoal in them and a chimichurri dipping sauce on the side. I usually don’t put sauce on steak, but the chimichurri was too good to pass up.
The acidity and fresh herbs are the perfect compliment to grilled meat. This chimichurri sauce is so easy and fast to make. We serve it with grilled steak, pork, chicken and fish!
When it comes to recipes with fresh herbs what I make is influenced heavily by what I have growing in my garden at the moment. And as soon as the weather gets warm around here my oregano starts growing like crazy.
Traditional chimichurri is made from parsley and sometimes has oregano or cilantro. I use a mixture of oregano and parsley. It gives it a zippy and earthy herb flavor.
Pinch off the parsley leaves from the large stem and strip the oregano leaves from its stem. I have about 1 cup of tightly packed parsley and 2 cups of tightly packed oregano.
Add your herbs to a small food processor. To that add 1 large shallot and 2 large garlic cloves chopped into chunks.
Next, add the juice of half a lemon (about 2 tablespoons), 1 teaspoon of kosher salt and ¼ teaspoon of crushed red pepper.
Lastly, add ¼ cup of red wine vinegar and ⅓ cup of extra virgin olive oil.
Give it a good blend until everything comes together (it should be a bit chucky, not totally pulverized). Enjoy!
This recipe makes quite a bit of sauce. Divide it up and keep some in the freezer. It defrosts quickly and is a nice addition to a quick dinner on the grill.
Try Chimichurri with Perfect Juicy Grilled Pork Chops for a delicious and easy dinner.
Chimichurri
Ingredients
- 1 cup packed fresh parsley
- 2 cups packed fresh oregano
- 1 large shallot
- 2 large garlic cloves
- 2 tbsp lemon juice (about 1/2 a lemon)
- 1 tsp Kosher salt
- 1/4 tsp crushed red pepper
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
Instructions
- Strip the leaves of parley and oregano off of their stems
- Add all of your ingredients to a small food processor
- Blend until it comes together to make a slightly chucky sauce
