Weekend Chimichurri Sauce
This is the sauce I made over the weekend. Very easy and it goes well with steak, pork, on scrambled eggs, in a salad, on veggies, pretty much anything you want. This just might become my summer condiment of choice.
Chimichurri Sauce
1/2 cup olive oil
1/3 cup red wine vinegar
1 cup packed parsley (curly leaf or Italian your choice)
1/4 cup packed cilantro leaves
1/4 cup packed basil leaves
2 Tablespoons lemon juice
2 shallots, coarsely chopped
1 medium-large seeded jalapeno pepper, coarsely chopped
3 tsp. minced garlic (about 3 cloves, or more if you like garlic)
1/2 tsp. minced fresh thyme leaves
1/2 tsp. minced fresh oregano leaves
1 tsp. Kosher salt
Place the parsley, cilantro and basil leaves in the bowl of a large food processor. Pulse until the leaves are chopped up and are reduced at least by half their previous volume. Dump the rest of the ingredients in and pulse until the mixture has the consistency of pesto. Taste it and see if the balance is right for you. If it's too dry add a little more olive oil. Not tart enough add a bit more red wine vinegar, need more heat add more jalapeno, add more salt if you need. If you don't have thyme or oregano then use 1 tsp. of what you have. This can be adjusted to your taste and what you have on hand. I've had good results adding the greens from scallions to add more bulk to the sauce.
Chimichurri Sauce
1/2 cup olive oil
1/3 cup red wine vinegar
1 cup packed parsley (curly leaf or Italian your choice)
1/4 cup packed cilantro leaves
1/4 cup packed basil leaves
2 Tablespoons lemon juice
2 shallots, coarsely chopped
1 medium-large seeded jalapeno pepper, coarsely chopped
3 tsp. minced garlic (about 3 cloves, or more if you like garlic)
1/2 tsp. minced fresh thyme leaves
1/2 tsp. minced fresh oregano leaves
1 tsp. Kosher salt
Place the parsley, cilantro and basil leaves in the bowl of a large food processor. Pulse until the leaves are chopped up and are reduced at least by half their previous volume. Dump the rest of the ingredients in and pulse until the mixture has the consistency of pesto. Taste it and see if the balance is right for you. If it's too dry add a little more olive oil. Not tart enough add a bit more red wine vinegar, need more heat add more jalapeno, add more salt if you need. If you don't have thyme or oregano then use 1 tsp. of what you have. This can be adjusted to your taste and what you have on hand. I've had good results adding the greens from scallions to add more bulk to the sauce.
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