Chimichurri Sauce

ChimichurriI can’t take any credit for this recipe. My friend Michael brought it over the other night when he came for smoked brisket. This sauce is my new addiction (besides homemade ice cream, cupcakes, scones, and anything roasted on the grill). It has a bold garlic flavor and a hint of heat (my “hint” might be equal to a little more than a hint, but you can adjust down the spice if you’d like). The cilantro and parsley flavors marry so well together that neither stands out too agressively (I love cilantro, but some people find it overpowering). So, enough about the sauce…what can you use it on? It is really meant to be used with grilled meats. Meat, however, is a term I would use generously. This sauce is so versatile – it’s sort of like the south of the border pesto. This would be great on poultry, seafood (look for a grilled shrimp post soon), and I recently used it in a pasta salad (also to be posted soon). It would also be great drizzled over grilled bread (or serve alongside so people can dip). It would also be delicious on boiled or roasted potatoes or roasted or steamed vegetables. And for breakfast…I will find a way to incorporate this right into hollandaise, but in the meantime, it will be great on cheesey scrambled eggs or a southwestern omelette. So now do you understand why I might require a chimichurri intervention? I don’t have any photos of the sauce in process – but you all know what a bunch of stuff looks like in a blender. I suggest making a double batch of this sauce – you will find yourself looking for ways to use it.

INGREDIENTS:

  • 1 cup Italian parsley
  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • 1/2 cup fresh cilantro
  • 5 cloves garlic chopped
  • 3/4 tsp crushed red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

INSTRUCTIONS:

Purée in blender or food processor & serve at room temperature. Enjoy!!

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One response to “Chimichurri Sauce

  1. Pingback: Southwestern Pasta Salad | Kath's Kitchen Sync

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