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As a child all the way into my adulthood my dad and I were very close. One of our traditions we had for years was regular lunch or dinner. Our favorite common foods we loved were steaks, pizza, killer pastas, sandwiches of all kinds, all with big bold clean flavors. We also both loved to cook.
Last year, both my Daddy, and my Stepdad, passed. Just weeks apart. My daddy right before my birthday, just after his. My Stepdad, just days after my birthday.
One of my daddy’s favorite foods was a rare/medium Brazilian Ribeye Steak w/ fresh bread, Chimichuri Sauce for the bread and steak, and shoestring, or steak fries. So, that was on our menu at least once a month. Needless to say, I became a pro at making Chimichuri Sauce. For that fact, sauces from savory to sweet became my signature.
I came across this recipe below, and felt I should share it. Chimichuri basically can go with EVERYTHING! I think I’ve had it on, and with, everything but dessert! Lol! I highly recommend this type of sauce. It basically is made with items you normally keep in your kitchen already, beautifully chopped, and blended to create this dynamic, bold, robust, clean, flavorful sauce.
This is definitely a recipe to have in your repertoire. This, and a good Pesto can give you endless recipes. Good for use from Breakfast, to Dinner, and several different styles, and types of cuisine.
- Cilantro – Fresh cilantro from the produce section is key here. Dried herbs don’t (and won’t) work in this chimichurri sauce. Finely chop the cilantro, using as few stems as possible.
- Parsley – The same rules apply for parsley as for the cilantro. Use fresh, finely chop, and use mostly the leaves.
- Onion – Use any onion you like or have on hand. My preference is a white or yellow onion though.
- Salt – Any salt you have is fine here. However, I prefer a fresh grind of kosher.
- Pepper – Any pepper is good too, though, again, I prefer a fresh grind.
- Garlic – Because you put all of this sauce into a blender, you can just throw in whole garlic cloves.However, if you don’t have those you can use minced.
- Italian Blend Seasoning – Any name-brand Italian seasoning blend works great here.
- Crushed Red Pepper Flakes – Crushed red pepper flakes are hard to mess up, any brand you have is good!
- Oil – I prefer extra virgin olive oil in this chimichurri sauce.
- Red wine vinegar – Use red wine (or apple cider) vinegar to add just a little bit of tart to this sauce. Any well-known brand is great!
Here’s How You Make It
Ready for this? Here’s how you make this delicious Argentinian Chimichurri sauce:
- Add all your ingredients to a blender or a food processor and pulse until smooth.
- Serve right away or store, covered, at room temperature for up to 24 hours before serving. Or you can put it in the fridge for up to two weeks.
Chimichurri is easy to store! You can leave it right on the counter, covered for up to 24 hours if you’re going to use it soon. If not, cover it and put it in the fridge for up to two weeks.
I use a mason jar to store this condiment made of fresh parsley, extra virgin olive oil, and kosher salt. That way, when you want it for your grilled steaks, you can just unscrew the lid and spoon over. Plus, it creates a nice seal should the finely chopped sauce get knocked over in the fridge.
What is Chimichurri Sauce?
Chimichurri is a popular green or red, Spanish “raw” sauce that originated in Argentina and Uruguay and is used for both marinades and to cook in and as a condiment you add on the side of your dishes. Its ingredients are mainly chopped parsley and/or cilantro, garlic, olive oil, and spices. It’s used to marinate any meat or fish, brush it on any protein as it comes off the grill or the stovetop, or serve it on the side as a dip or sauce.
What is the Difference Between Chimichurri and Pesto?
Pesto and Chimichurri are both primarily made of herbs, garlic, and oil that you don’t have to cook. However, there are some key differences. Pesto’s primary ingredient is basil, while Chimichurri’s primary herb is parsley (and cilantro, in my case). Pesto also calls for both a cheese and nut component, typically parmesan and pine nuts. Chimichurri sauce, on the other hand, has a vinegar component while pesto does not.
- This recipe will yield about 1cup of chimichurri sauce. Double if you want to have some in the fridge for later (hint: you do).
- I like to make a full batch, divide it in thirds, and freeze two of the portions in half-pint jars for later. It’ll last a couple of months in the freezer! Just put it in the fridge overnight to thaw.
- While I prefer the resulting flavor and texture of the written method, combining all the ingredients in a food processor and blending until smooth. However, more traditional Chimichurri sauce is simply stirred together with the oil stirred in last. Or you can make a hybrid version by pulsing all the ingredients in a blender or food processor except for the oil, then stir in the oil last. All three variations are delicious!
- Sometimes parsley can taste rather bitter. To avoid making a batch of Argentinian Chimichurri that’s bitter, I’ll taste test the parsley first before I ruin a whole batch of sauce.
Recipe by lecremedelacrumb.com
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