Sunday, June 16, 2013

Chimichurri Sauce

I heard of this sauce while watching one of my hundreds of food shows. It's probably a good thing we don't have cable or else I would be GLUED to the food network. Anyways, I then began my internet research. I looked for a traditional yet simple recipe... but of course no matter what I end up doing my own thing. Traditional Chimichurri sauce from Argentina actually doesn't used a blender to make it, they generally chop all the herbs and just whisk the ingredients. Usually Chimichurri is used on grilled meats, but I think it would taste great on pretty much anything! So here is what I threw together.

1 cup packed of fresh Parsley
About 5 large leafs of fresh basil
1/2 cup Olive Oil
 3 TBS red wine vinegar
2 1/2 dried oregano
2 tsp ground cumin
1 tsp salt
3-4 garlic cloves minced
1/2 TBS hot sauce (I used Frank's Red Hot)

All you do is throw everything in a blender or food processor until it's smooth. If you feel like it's too dry just add a bit for oil. Now if you are feeling super traditional, feel free to use all fresh herbs and just chop them yourself, I would be quite impressed. But I really like the blender because I'm not patient enough, and trust me it will taste great even if you just use a blender!
This tastes great on grilled chicken or steak! It's really versatile.

This is the grilled Ribeye I topped with the Chimichurri and it was tasty!! You can see that recipe -HERE-

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