Chimichurri Sauce
Chimichurri Sauce is a lovely accompaniment to many meats and fish dishes. The combination of garlic, shallots, parsley and oregano give this a bright, tangy flavor.
This sauce originates from South America and has a pesto-like consistency. Its traditional use is over a simple grilled steak.
Place the shallot, parsley, oregano, and garlic in the food processor and pulse it until you have a chunky paste but don’t let it get too pulverized. This is a rustic sauce and you want to see all the components.
The liquids get stirred in: extra-virgin olive oil and red wine vinegar. Finally stir in the red pepper flakes. That’s all there is to making this bright, flavor-forward sauce!
I love to serve it over Grilled Pork Tenderloin. It’s full flavor works especially well on milder meats.
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Chimichurri Sauce
Makes: 6 servings or 1 & 1/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients
- 1 small shallot cut into wedges
- 3/4 cup flat-leaf parsley, stems removed, lightly packed
- 1 tbsp fresh oregano, stems removed
- 2 garlic cloves
- 1 & 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar, plus more to taste
Instructions
In a small food processor pulse the shallot, parsley, oregano, garlic cloves, kosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
In a small bowl add the red wine vinegar, olive oil and the red pepper flakes to the parsley mixture. Stir until combined.
Chef’s Note:
This will store in refrigerator for up to two weeks.
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