November 5, 2017
Want to make almost anything better? Add chimichurri sauce!
This South American sauce takes a little time, but it adds so much to all of the following:
- Tri Tip
- Grilled Chicken
- Baked Potatoes
- Any kind of potatoes
- Almost Anything Else!!
There are tons of versions of this recipe. This one comes is based on a recipe from Cook’s illustrated. You know those guys are my favorites. If you want to mix it up, substitute meant leaves for cilantro leaves. It’s perfect with lamb!
- Prep: 30 mins
- Yields: 10-12 Servings
1Mix Dried Oregano and Salt with 1/3 Cup Hot Tap Water and let sit for 15 Minutes
2Pick leaves off cilantro and parsley, eliminating any large stalks.
3Place parley, cilantro, garlic, and red pepper flakes in a food processor or blender, give it about ten pulses, until coarsely chopped.
4Pour water/oregano/salt mixture into food processor/blender. Pulse until mixed in.
5Pour mixture into a bowl, and stir in olive oil.
6Sit at room temperature for one hour. Hold for up to 5 days, but it won't last that long. Take out of refrigerator 1 to 2 hours prior to serving.