This zesty sauce of parsley, cilantro, sherry vinegar, red chiles, garlic and olive oil (used typically to garnish grilled meats in Argentina) is clearly a blending of Spanish and Italian cultures and cuisines. It serves a bold richness to grilled meats and punches a pack of herbal flavors when brushed on seafood and vegetables.
The amazing, aromatic flavors will have you using the sauce not just for grilled meats, but also as a marinade for fish, vegetables and tofu! I also use it to top omlettes, as a spread for grilled seafood panini's and as an herbal dip appetizer for rustic breads.
Here is a wonderful Chimichurri recipe that I have prepared. I like to make mine a little on the spicy side, so feel free to experiment and let your taste buds be your guide. Enjoy!
1 c. Flat Leaf Parsley
1 c. Cilantro Leaves
2 Garlic Pods
2 Tbs. Shallots
3/4 c. EVO (Extra Virgin Olive Oil)
2 Tbs. Sherry Vinegar
½ tsp. Red Pepper Flakes
½ tsp. Sugar (optional)
Sea Salt and Cracked Black Pepper (to taste)
In a food processor add the parsley, cilantro, garlic, shallots, sugar and sherry vinegar. Pulse just enough to get the ingredients coarsely chopped. Stream in the olive oil and pulse until medium chunked and well blended. You can also use a powerful blender. Pour the mixture into a bowl, add the red pepper flakes, salt and pepper. Taste and adjust seasonings to your liking. You may also prepare this sauce by hand using a knife and cutting board or morter and pestel. Great served on Grilled Portobello Mushroom Sliders (as seen below).
Grilled Portobello Mushroom Sliders with Chimichurri Sauce