The perfect Chimichurri Sauce

Nearly identical to Pesto in appearance, Chimichurri is an herb-centric accompaniment of Argentinean descent that is commonly found served with steak dishes. However, don’t let that tradition limit you to its’ uses, for it’s as versatile as it is delicious and nutritious.

When time is of the essence, a food processor is your friend here. Although, a little elbow grease and patience will ultimately get you similar results, albeit a bit chunkier than your efficient mechanical friend; that’s not necessarily a bad thing depending on your application.


2 cups cilantro
2 cups flat leaf parsley
A palm full (appx. 1 T) fresh oregano
1 clove garlic (appx 1 T)
1/4 cup Extra Virgin Olive Oil
1 t maple syrup
Salt & pepper to taste (1/2 t salt, 1/4 t pepper

Place all ingredients in a food processor until it's pesto-like

There are 2 key concepts to making and using this:
(click to view)

If stored correctly you can enjoy this for up to a week on anything from Arroz (rice) to Zucchini. Simply cook plain rice, quinoa, beans, or any other grain or side dish (ESPECIALLY mashed potatoes) then fold in the chimichurri off the heat.

Same goes for meats; cook them to your preference then coat with chimi afterwards, off the heat. You know how to make “white sauce”, right? No, this is not a semen reference, I mean Bechamel, the base for mac and cheese, alfredo, or gravy. Same thing, make that then add some chimi…when, where, how? OFF THE HEAT.

I think you get the idea...

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