What is chimichurri? It’s an Argentine sauce – like a pesto – that’s awesome on grilled meats. When you grill something that doesn’t have too much character, like a chicken breast, it’s either BBQ sauce or something else that provides the flavor. Chimichurri is a great “something else” to put in your sauce arsenal. Bonus, it’s easy (if you have a food processor).
Chimichurri
Makes ~1 cup, enough for one dinner
INGREDIENTS
- Fresh Flat leaf parsley, 1 cup packed
- Fresh Oregano, 2 Tbs (or 2 tsp of dried oregano)
- Olive oil, 1 cup
- Red wine vinegar, 2 Tbs
- Garlic, 2 cloves minced
- Salt, 1/2 tsp
- Black pepper, to taste
- Red pepper flake, to taste
INGREDIENT PREP
- Parsley: Rinse. Remove some/most of the stem parts.
- Oregano: Rinse. Pluck the leaves from the stems.
INSTRUCTIONS
- Put all but oil in the food processor
- Start processing – pour the oil in and keep spinning
- Pulse a few times to make sure it’s all homogenized
- Done
- Put into the fridge for about an hour to blend and mellow
- Note: This will last about a week in the fridge
RECIPE NOTES
- Is there a way to make this without a food processor? >> No. Grow up and get one.
Cook Like a Badass 