Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables. I love it best with the grilled chorizo sausages (always the first course of a parilla).You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes - experiment to come up with your own signature chimichurri.
- 2 cups fresh parsley and/or cilantro, firmly packed
- 1/4 cup fresh oregano leaves (optional)
- 3-6 cloves of garlic
- 2 tablespoons chopped onion
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar (optional)
- 1 tablespoon lime juice (optional)
- Kosher salt and red pepper flakes to taste
- Pulse the garlic and onion in the food processor until finely chopped.
- Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
- Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
- Season with salt and red pepper flakes to taste.
- Store in the refrigerator until ready to serve.