Chimichurri

I believe this sauce has it’s roots in Argentina, but it doesn’t really matter where it comes from because I would eat this anywhere, anytime.  The combination of simple flavours is outstanding: the zipiness of the cilantro, fresh garlic, smokey cumin and red wine vinegar create such a delicious blend, this sauce could be used in many ways.  It keeps in the fridge up to a week or so, but I’m sure you could also freeze if it lasts that long!

Chimichurri Ingredients

Chimichurri Ingredients

Once you have all your ingredients, just throw everything into a food processor and blend until the mixture is smooth.  That’s it!

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It’s perfect with a nice grilled steak and homemade fries! I just love how vibrantly green it is.

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I also stirred some leftovers into a bit of  sautéed corn in my skillet and it was DYNAMITE.

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Chimichurri Recipe

1 cup packed Italian parsley
1/2 cup packed cilantro
2 garlic cloves
1 jalapeno, seeded and finely minced
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp ground cumin
1 tsp coarse sea salt

Pulse everything together in a food processor.  Let it sit for at least 20 minutes before serving.

From: It’s All Good

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2 Comments

Filed under Apps & Sides, Sauces

2 responses to “Chimichurri

  1. nightingale11

    Thanks for this recipe. I’ve used it twice and it is so easy and tasty.

  2. I’m so glad you like it! A great recipe to keep in your back pocket during the summer when most of the ingredients come from the herb garden!

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