In case you aren’t familiar with Chimichurri, it’s an Argentinean sauce or condiment based on olive oil, herbs, and garlic. Think “pesto” and you have an idea of what it’s like.
The first time I had it, I wasn’t impressed. It was far too oily and garlicky for my tastes. But, it doesn’t have to be that way. I use less garlic in my chimichurri, allowing the flavors of whatever you’re eating to come through, rather than overpower those flavors.
Chimichurri adds a nice fresh, summery, herbal flavor. It’s lovely as a sauce for anything as diverse as fish to steak, and it’s often used as a marinade for steak as well. It’s great over veggies (my favorite use). I bet it would be delicious over a burger. Or, try it over pasta just like you would use pesto. Or, mix it into rice or quinoa.
I like to use it in a few days; store it in the fridge, and bring it back to room temperature when serving. You could also freeze it to keep around (and use up some of those herbs that might be taking over your garden around this time of year).
- 1 cup fresh parsley
- ¼ cup fresh cilantro
- 2 tablespoons fresh oregano
- 1/3 cup good-quality olive oil
- 2 garlic cloves, smashed* or 1/2 teaspoon garlic powder
- ½ teaspoon ground cumin**
- ½ teaspoon salt
- Place all ingredients in the bowl of a food processor, and puree. Transfer to small serving bowl. Can be made 2 hours ahead. Cover and let stand at room temperature.
- ** Last time I made this I used a rounded 1/2 teaspoon of whole cumin seeds and toasted them in a dry skillet. Once they were golden brown and fragrant, I crushed them in a mortar and pestle. then I added that to the food processor. It added a wonderful toasty fresh flavor to the sauce. It isn't necessary to do this extra step, but it adds a great flavor.