Chimichurri Sauce and Marinade

Chimichurri with Roasted Vegetables (A Seat at the Table)

Chimichurri comes from Argentinian cuisine, and is frequently used on grilled steaks, although it seems that cilantro is not a traditional ingredient.  But this herbaceous sauce is great on everything.  It has a bright, fresh flavor that packs a punch with garlic and shallot.  This is definitely a great summer staple, especially if you enjoy grilling.  I think this would be a very welcome addition to any BBQ spread, it’s especially ideal for those that might not be into BBQ sauce.  This would also be a fantastic way to jazz up a bean salad for the vegetarians in your life.

New recipes always feel like they’ll take a long time.  I had all the ingredients for this sauce and it still took me three days to get around to making it.  It’s not hard, it’s just a matter of roughly chopping a few things and throwing it all in a food processor.  But when I get busy it’s always hard to know what to cook.

What are your go-to recipes for when you’re busy and stressed?

Chimichurri on Cauliflower (A Seat at the Table)

Chimichurri Sauce and Marinade

Makes about 2 cups

Adapted from The Kitchn

  • 1 lemon, juiced
  • 2 Tbsp red wine vinegar
  • 6 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 cup parsley, chopped
  • 1 cup basil, chopped
  • 1/2 cup cilantro, chopped
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 cup olive oil

Combine the lemon juice and red wine in a small mixing bowl.  Add the garlic and shallots to the bowl to mellow while assembling the other ingredients.

In a food processor, add the herbs, spices, salt, and the garlic-shallot mixture.  Pulse a few times while streaming in the olive oil.  Use as a sauce or marinade, or refrigerate for a week or freeze for up to a month.

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