Chimichurri Sauce Perfect for Spring Cooking Adventures During National Herb Week



In celebration of National Herb Week, I am sharing one of the favorites that I call "new" mother sauces. Emerald green in color, this sauce is made from a melange of fresh herbs. I have seen variations from just parsley to a mix of parsley, oregano, and cilantro which yields a flavor explosion in your mouth when mixed with the garlic and other spices.


Chimichurri originally was made to pair with steak on the grill, however, it is delectable in other ways too-

- Slathered on fish before baking or roasting

-As an appetizer with crusty French bread

-As a dipping sauce for boiled shrimp

- As a first-class last-minute baste on grilled chicken

-In Carne Asada tacos as a salsa

-As part of a mouthwatering marinade for grilled vegetables

- A fabulous marinade for Tofu for a Buddha bowl


Chimichurri Sauce


To print the recipe, click here


Fresh garlic works best, however, if you don't have it on hand 1 teaspoon of granulated garlic would be a good substitution. This sauce freezes well and is great to make and freeze when herbs are abundant.


Ingredients:

1 cup fresh flat-leaf parsley, tightly packed

3 cloves of garlic, peeled

2 tablespoons fresh lemon or lime juice

1 cup fresh cilantro, tightly packed (about 1 bunch)

2 tablespoons red wine vinegar

1/4 teaspoon sea salt

1/2 cup diced red onions

1/4 teaspoon freshly ground black pepper

3 tablespoons fresh oregano, tightly packed

1/4 teaspoon red pepper flakes, or more, to taste

1/2 cup olive oil

1 Tablespoon lime juice


Instructions

Add all ingredients except the olive oil to a food processor and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed. Add lime juice and adjust salt and pepper. Serve immediately, or refrigerate in a sealed container for up to 7 days. Heat gently in the microwave before using to melt the oil.





"How chimichurri sauce came to be named is such a fascinating story, I really hope it's true. As the legend goes, an Irishman named Jimmy McCurry (for some reason fighting alongside the Argentinean independence movement in the early 1800s) is credited with introducing this sauce to the local population. Over the years the name became corrupted, and Jimmy McCurry sauce became chimichurri sauce. It makes perfect sense. I can only hope one day someone will read about me in a Wikipedia entry while researching the origins of "Jonemitzawa Sauce." From Chef John from the Food Wishes Blog.

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