I have to admit it – I’m a bit of a condiment/sauce queen. Our refrigerator is full of hot sauces, dressings, sauces, mustards…I love the zing and the variety that they bring to an otherwise typical meal in my house and I’ve found myself really putting forth some restraint during the summer months to not buy something new every week.
We’ve had our CSA parsley patiently waiting around, sitting in a glass and covered with a plastic bag. This technique has kept it fresh for the past several weeks, until I figured out how to use it. I then thought back to several years ago when I had made a flank steak with chimichurri sauce for my fiancé’s birthday. I didn’t own a food processor back then so chopping herbs was really a chore. But, the end result was worth it and the sauce tasted amazing.
So, with newer kitchen gadgets and all the right ingredients, I whipped up this sauce in about 10 minutes – no manual chopping required! 😉
adapted from Food and Wine
- 1/4 cup parsley
- 3 tbsp red wine vinegar
- 3-4 large garlic cloves
- 1 tbsp dried oregano
- 2 tsp crushed red pepper (or more/less to taste)
- salt and pepper, to taste
- 1/2 cup extra-virgin olive oil
- In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Add the olive oil and process again, until the oil and vinegar emulsifies.
- Taste a little bit of the sauce. Add more of any of the above ingredients if you wish. Pulse to process, and repeat as necessary.
The chimichurri sauce smells and tastes amazing – it’s so bright and summery. I plan on making this with flank steak, but it would also taste great on fish. Why not on grilled vegetables, too…or for dipping bread?
I think it’s safe to say that the possibilities are endless with this savory, herby sauce.