I love a quick, flavorful sauce. They have a way of brightening a dish and adding a punch of flavor. Even better is when those sauces are easy to make and require no cooking. Such is the case with the Argentinian sauce, chimichurri.
This sauce is typically served with a great piece of grilled steak but it has so many more uses. Some of my favorite ways to use it are to serve it as a pasta sauce, top a soup or beans with it, serve it with grilled or sautéed veggies, or use it as a salad dressing.
Here is my go-to recipe. It may not be perfectly authentic but it is the perfect flavor for me. I typically just go with the dried ingredients but every now and then I spoil myself with fresh, which really is better. The only fresh ingredient I consider mandatory is parsley, although I have a substitute for that too in a pinch.
Note, I put the order of the ingredients from dry to wet to make using the teaspoon set easier. You're welcome :)
- 2 cloves garlic or 1/2 tsp dried garlic powder
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp crushed red pepper
- 1/8 tsp black pepper
- 1/4 tsp coriander or 2 tbsp packed fresh cilantro
- 1 tsp dried oregano or 2 tbsp fresh
- 1/4 cup packed fresh parsley (recommended but could sub 2 tsp dried parsley with 1/4 cup packed fresh spinach)
- 4 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 1/2 tbsp lemon juice
- Put all the ingredients in a Cuisinart or blender. My favorite tool is a mini Cuisinart that I got as a gift one year.
- Pulse the ingredients to make sure everything mixes evenly and no parsley stems get stuck. Then blend on high for a few seconds until smooth.
- Pour into a bowl and serve.