Heavy on the cilantro and parsley instead of basil, with just a touch of acidity from red wine vinegar and a little heat from fresh or dried chiles, this chimichurri works wonderfully as a sauce for roasted meats or a dressing for your lunchtime salad.
Chimichurri is like Argentinian pesto. Heavy on the cilantro and parsley instead of basil, with just a touch of acidity from red wine vinegar and a little heat from fresh or dried chiles, it works wonderfully as a sauce for roasted meats or a dressing for your lunchtime salad. Try it as a dipping sauce for peel and eat shrimp, grilled veggies or just a few warm slices of crusty sourdough bread.
During the summer when my garden is spitting out herbs left and right I like to keep big batches of this sauce on hand just in case I want to fire up the grill or put together a light salad for lunch. Luckily, this recipe is made with a blender and takes less than 10 minutes to throw together.
You can adjust this recipe as you see fit, add more or less garlic or spices depending on your palate and tastes. Try using a medium-intensity, all-purpose extra virgin olive oil that allows the delicate cilantro to shine through.
Store this sauce in the refrigerator for up to a week. If you find it has thickened too much after a few days in the refrigerator allow it half an hour at room temperature to warm up before using.
