The Flavor Kitchen: Chimichurri Sauce

Chimichurri is an uncooked sauce used often in Argentinian cooking. It is used with meat mostly but is also great on veggies and eggs. Traditionally it uses parsley, but I use cilantro because I am not a fan of parsley.

The ingredients:

1 bunch of cilantro leaves and stems roughly chopped.

3/4 tsp dried oregano or 2 TBSP fresh

1/2 C olive oil

2 TBSP red wine vinegar

2-3 garlic cloves crushed

1 TBSP lemon juice

1/2 tsp lemon zest (see note)

1 tsp crushed red pepper

3/4 tsp salt

Pinch black pepper to taste

Kitchen equipment used:

Food processor

Spatula

Cutting board

Knife

The recipe:

First, crush garlic with side of knife blade then add to food processor. 

Take bunch of cilantro cut off ends and discard then roughly chop remaining stems and leaves. Add to food processor.

Add the other ingredients except the oil.

Pulse the food processor until cilantro in small pieces and combined well. I had to add some of the cilantro then add the rest once pulsed.

Add the oil and pulse again until combined.

Use the spatula to scrape down the sides as needed 

Add to a covered dish and refrigerate for 1 hour to combine the flavors.

Notes:

I did not have any lemon zest so added a bit of black lime. 

The sauce can be frozen for later use. Use ice cube tray for individual servings. It is good in the refrigerator for a few days. 

Don't skip refrigerating the sauce after it makes a difference.