Chimichurri sauce finds its roots in Central and South America. It is an uncooked sauce, consisting of fresh herbs, spices, and a bit of oil & vinegar. Chimichurri sauce it quite easy to make and is traditionally used for grilled meat.
You will find there are many ways chimichurri sauce can vary as far as its ingredients and method of preparation. Chopping the ingredients by hand is my preferred method of making this highly versatile and flavorful sauce. Even though it is known to be best paired with grilled meat, it goes quite well with fish and vegetables. We love it with our Grilled Flat Iron Steaks!
1 cup packed fresh Italian parsley
1 cup packed fresh cilantro
3 cloves garlic, minced
1/2 tsp cumin
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
3 Tbs red wine vinegar
1 Tbs fresh lemon juice
1/2 cup olive oil
1. When making the chimichurri sauce, you have two options. The first one is to throw all of the ingredients, except for the olive oil, into your food processor, and pulse until the herbs have been broken down. Then gradually add in the oil. The other method is to chop everything by hand, and then gradually add in the olive oil to your desired preference. If you choose to use your food processor, you will end up with more of a well blended, smoother sauce. If you chop the ingredients by hand, you will have a more textured sauce.
2. Set aside at room temperature if you plan on using within the next couple of hours. Or, store in your refrigerator for later use. Makes about 1 cup of sauce.