What is one of my favorite summertime activities? Cooking outdoors and firing up the grill. There is nothing quite like that smoky flavor and char of a grilled steak or fish, and grilled vegetables are something that always goes well with them. Adding to this heavenly bliss is a tangy, zesty, garlicky herb-infused chimichurri sauce.
This chimichurri recipe comes together quickly in a food processor and tastes great on any grilled meat such as steaks, fish, and chicken.
You only need a few ingredients to include red-wine vinegar, plenty of fresh garlic, fresh oregano, crushed red pepper, olive oil, and salt and pepper.
This bright-green sauce from Argentina is a welcome addition to any Mediterranean dish with its extraordinary depth of flavor. This sauce goes great with any roasted meat or grilled vegetables, but have I mentioned how it is incredibly delicious on anything grilled?
Mediterranean Gourmet Tips:
Make sure to chop your parsley before you place it into the food processor. Chopped parsley ensures that it gets finely chopped by the blades. I usually wash a large bunch, roll the bunch into a tight mass, and then chop the bunch and measure.
If you like a strong garlic flavor like me, use four cloves. If you want a milder garlic flavor, start with two cloves; prepare the sauce, and allow to sit for a few minutes. You can always add more after tasting.
You can use fresh red chili instead of dried red chili flakes.
For a real pop of flavor, try adding about 1/2 to 1 cup of cilantro.
Do not substitute red wine vinegar with balsamic or white vinegar, as it will change the flavor profile and not taste as it should.
Chimichurri sauce last tends to evolve flavor as it ages. Keep the sauce in a glass, air-tight container and you can expect it to last about 2 to 3 weeks when refrigerated, or about 7 days at room temperature.
If you use this sauce a lot as I do, you can freeze chimichurri. Store your frozen chimichurri in a covered ice tray. I try to use it within 1-2 months.
The great thing about this sauce is that you can adjust it to your taste. Try different variations of the ingredients until it is just right for you! You can also make it red by adding tomatoes and paprika.
Traditional Chimichurri Recipe
Total Prep Time: 10 mins
Yield: Makes about 1.5 cups
Ingredients
• 1/2 cup coarsely chopped parsley
• 4 tablespoons red wine vinegar
• 2-4 large garlic cloves, minced
(about 1 to 2-1/2 tablespoons)
• 2 tablespoons fresh oregano leaves
• 2 teaspoons crushed red pepper
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
Directions:
1. Combine all the ingredients in a food processor.
2. Process until smooth.
3. Season with salt and pepper to taste.
4. Transfer the sauce to a bowl and let stand, ideally for at least 20 minutes at room temperature.
Serve & enjoy!
Suggested Pairing
Since Chimichurri sauce originated in Argentina to complement the country's great beef, this sauce pairs nicely with a fruit-forward red like an Argentine Malbec.
Similarly, if grilling chicken or fish, try a Sauvignon Blanc.
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