Chimichurri is an Argentine sauce typically used with red meat, but it is also excellent with fish and seafood. The traditional recipe always has parsley, garlic and oregano, but I will mix it up from time to time depending on what herbs I have -- mint and borage (which tastes like cucumbers) are excellent substitutes with seafood. This recipe makes about 2 cups.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 cup water
- 1 t. salt
- 4-6 garlic cloves
- 1 cup parsley or borage or watercress leaves
- 1/2 cup oregano leaves (or 2 tablespoons dried)
- 2 teaspoons hot pepper flakes, or 1 teaspoon cayenne pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Preparation:
Heat the water and dissolve the salt in it. When it is cool enough to stick your finger in, proceed with the chimichurri.
Put everything except the olive oil into a food processor and buzz to combine -- you can puree it or leave it chunky. Your choice.
With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.
Chimichurri should hold up for a week or two in the fridge.
