This sauce originates from Argentina. The base of this recipe is made with herbs and garlic. Surprisingly enough, I made it once with my mom years ago when she found a recipe in a magazine and I was hooked. I now make it quite often as a topping for my protein. It's vibrant green and adds a punch of freshness from the herbs and acidity.
Its amazing stuff.
Chimichurri Sauce
Ingredients
1 ¼ cup packed parsley
1 cup packed cilantro
1 tbsp red wine vinegar
½ tsp oregano
5 garlic cloves, rough chopped
1 tsp crushed red chili flake
1 tsp kosher salt
½ tsp fresh cracked pepper
Half lime, juiced (about 1 tbsp)
⅓ cup extra virgin olive oil, plus 2 tbsp
Directions
Place all the ingredients in a food processor or blender, pulse until smooth. Taste and add a pinch more salt and pepper, if needed.
Pour in a serving dish as a side sauce. Top on chicken, steak, vegetables, basically anything!
Note: If you don't have red wine vinegar, white vinegar works as well. If you don't have vinegar, its okay! Just add an extra tbsp of lime or lemon juice.
