ChimmiChurri
June 20th, 2009 | Written by jfolkmann | Topic: SidesThis easy sauce is great for just about anything, marinade, dipping sauce, or spread. It adds a fresh twist to lamb, chicken or beef. I recommend liberal use. We had it tonight on some inch thick steaks and it made them that much better. Unlike BBQ sauce it doesn’t mask the taste of the meat, only enhances it, we keep asking ourselves – “How come we haven’t made this before?” (This recipe is an adaptation of one I found on Recipezaar.)
- Preparation time
- 5m
- Cooking time
- n/a
- Difficulty
- 1
- Serves
- 1
Ingredients
- 1 bunch flat leaf parsley
- ½ bunch of corriander
- 6 cloves garlic
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ½ lemon (juiced)
- 1 tablespoon diced red onion
- 1 teaspoon dried oregano (optional)
- 1 teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon chilli flakes
Preparation
Put all of the ingredients into a blender or food processor and pulse to desired consistency. I personally like mine a little smoother.
Comment by Lilly on the June 21st, 2009 at 2:03 pm
Delicious! We’ve made Chimichurri in my family for years–my great-grandfather was the Cuban ambassador to Argentina (pre-revolution of course) and so my granfather has always made it for steaks and such. Glad to see it’s getting more recognition!