For all of those who don’t know, chimichurri sauce is an Argentian sauce, traditionally served with steak. I served this to go with some steaks I had made for the infamous “pinwheel” bbq, which is already being written up in the new edition of the history books.
In my eyes, this is very similar to a pesto, in that it’s a leafy substance broken down, and mixed together with some oil, however for a chimichurri there’s no toasted nut, which is traditionally put in a pesto, and chimichurri has vinegar in it (which probably is why it goes well with steaks…)
This dish is really simple, and is excellent, “if I do say so myself.” I got this recipe from FoodWishes.com, and he tells an interesting story as to how the sauce got it’s name. Apparently there was an Irish guy named Jimmy McMurry who made this sauce in Argentina, and over time, since they couldn’t pronounce his name, it became chimichurri sauce. I wonder if it’s true.
There are a ton of different recipes for this thing, and practically every website has “their” version of it, but the basics stay the same – combine the fresh greens, olive oil, vinegar, garlic, and some spices, and whirl them together.
You’re gonna need a food processor or a blender for this recipe. If you’re blending in a blender, just throw all the ingredients in, and blend away (stopping every now and then to push all the stuff down, and mix properly), I did it in a food processor, and that’s what the directions will be for.
Take the parsley, oregano, cilantro, garlic, vinegar, red pepper flakes, black pepper, salt, the kitchen sink, and cumin (sorry dad, you can leave that out). That’s pretty much everything except for the olive oil, which will come in a second… seriously – chill.
Dump all that in the food processor,
and give it 5-10 1 second pulses.
Then for all those who have a cuisinart, take the olive oil, and pour it through that top piece (the “pusher” thingy…). That part has a small hole on the bottom which allows the olive oil to come out in a small even stream, and incorporates it slowly, resulting a nice even emulsion of sorts.
That’s it, put it in a container, and in my opinion put it in the fridge and let it rest a little, for the all the flavors to come together (sounds hokey, but it really makes a difference in taste, but you can use it now if you’re into that sort of thing)
Chimichurri Saucefrom FoodWishes.com
- 1/2 cup olive oil
- 3 tablespoons white wine vinegar, or to taste (you can use red wine, or probably any other vinegar)
- 1 large bunch Italian parsley
- 1/2 cup packed freshly picked cilantro leaves
- 1/4 cup packed freshly picked oregano leaves
- 4-6 cloves garlic, sliced
- 1/4 teaspoon hot red pepper flakes
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cumin (optional)
- 1/2 teaspoon salt, or to taste
- Place everything, except olive oil, in a food processor, and pulse 5-10 times
- Add olive oil slowly
- Refrigerate for 30 minutes