Chimichurri Sauce
Makes about 1-1/3 cups
In Argentina, bowls of this pungent parsley-garlic-vinegar sauce grace the tables
of grill restaurants, awaiting platters of smoky steaks, sausages, chops, and
more. I love the tart, tangy and fresh flavors and find they accent any grilled food
well, from chicken to vegetables. You can whip it up in just a few minutes using a
hand blender, mini-chopper, or for larger amounts, a food processor. Taste and
adjust the seasonings to your preference - fresh ingredients always vary in flavor.
Ingredients and steps:
8 cloves garlic, peeled
1 bunch parsley, stems cut away and removed
2/3 cup olive oil
4 tablespoons sherry wine vinegar (or red wine vinegar)
2 tablespoons fresh lemon juice (or more vinegar)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste
Chop the garlic in a bowl with a hand blender or mini-chopper Place parsley in
the bowl. Add olive oil, vinegar, lemon juice, salt and pepper on top of parsley, to
weight the parsley down for easier chopping. Cover the bowl with lid and pulse
until mixed and finely chopped but not totally pureed. Taste and adjust
seasonings accordingly. Serve at room temperature. (To store, cover and
refrigerate; will last several days, but the flavors will weaken over time.)
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