Oh, the magic of green sauces. Pesto, chermoula, tomatillo salsa and chimichurri make everything they touch taste better. Throw some basic steaks on the grill with just Maldon sea salt and fresh ground pepper and top them with a drizzle of this stuff. Dinner will go from good to great in a matter of seconds.
Traditional chimichurri (and pesto for that matter) is not made in a food processor, but instead a mortar and pestle. In the interest of time and ease, I like to combine everything except the olive oil in my Cuisinart. I wouldn’t use a Vitamix though, the herbs at the bottom of the machine will get mushy and over worked.
Good quality extra virgin olive oil is key for this. Also buy organic flat-leaf Italian parsley (not curly) and use fresh, organic oregano. Don’t tell my Argentinian friends, but I once substituted lemon thyme for the oregano and it was just as delicious.
The sauce lasts 2-3 days, covered and refrigerated. Just make sure a layer of plastic wrap is touching the top layer of the sauce to keep it from turning brown.
Yield 4-6 servings
Green sauces are my go-to condiment to liven up grilled meats and vegetables. Traditional Argentinian chimichurri is just as good on grilled steaks as it is on ciabatta turkey sandwiches the next day.
- 1/4 packed cup flat leaf parsley
- 3 tablespoon red wine vinegar
- 4-5 large garlic cloves, grated on a microplaner
- 2 tablespoon fresh oregano leaves
- 2-3 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra virgin olive oil
- In a food processor, combine the parsley, vinegar, garlic, oregano, crushed red pepper, salt and pepper. Process until smooth.
- Transfer the sauce to a bowl and stir in the olive oil. Let stand for at least 20 minutes so that the flavors meld.