The wonderful tasting, wonderfully named chimichurri sauce is another fabulous Argentinean import, right up there with dulce de leche and provoletta. A fantastic topper for hot-off-the-grill steaks, chimichurri’s charm lies in the freshness of an array of summer herbs spiked with vinegar and lemon juice.
The basic idea is simple enough. Armed with the concept and the core ingredients you’ll be in buisiness in no time. The foundation of chimichurri is lots of parsley, some olive oil, and a little vinegar and lemon juice. It really comes to life when more herbs are added — oregano, cilantro, mint are basil are popular choices. Use what’s on hand, as was done here. It’ll be better than fine.
To further enliven things cumin, red pepper, lime juice, capers, garlic and shallots can be pressed into service. Go heavy on the fresh herbs, gentle with the accents and it’s hard to go wrong.
Herbs should be washed and dried. Use the leaves only, discard any stems. The variety and ratio of herbs used will vary, making each batch special.
CHIMICHURRI
Recipe
Makes 1 generous cup
1 ½ cup mixed fresh herb leaves, stems removed. Used here, clockwise from mound of parsley on right: thyme, Thai basil, lemon basil, lemon verbena, mint, rosemary, with sage in the center
2 cloves garlic
salt and pepper
½ cup good olive oil
3 Tablespoons white wine vinegar
juice of one lemon
1 teaspoon capers, drained
salt and pepper
Place the herbs and garlic in the bowl of a food processor and pulse until the herbs are chopped fine.
- Running the blade on low, pour in the olive oil, vinegar and lemon juice until well blended.
- Add a big dash of salt (1/2 teaspoon or more to taste) and 3-4 grinds of black pepper
Serve at room temperature with grilled steak or other grilled meat and fish. Heck, give it a taste and serve it with whatever you like.
Keeps up to two weeks, refrigerated and covered.
