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 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.
