Friday, July 26, 2013

Chimichurri Sauce

This is one of my favorite toppings for almost anything- fish, chicken, steak, quesadillas, beans, soup... I have yet to find an end to the list! 

Makes: about a cup and a half
Time: 10 minutes


1 cup packed fresh parsley 
1 cup packed fresh cilantro
¼ cup oregano leaves
6 cloves garlic
2 Tablespoons chopped onion
½ cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons lime juice
salt to taste
chili flakes to taste


Pulse your garlic and onion in a food processor until finely minced.

Next add the herbs, and once again pulse a few times until chopped well. 
Transfer everything to a medium bowl, and begin whisking in the oil and acids. If you want a more cohesive spread-like consistency you can also add the liquids while everything is running in the food processor, though that is slightly less traditional. 

Season with salt and chili flakes until the flavor is to your liking, and begin dolloping this sauce on everything you eat from here on out. 

No comments:

Post a Comment