7.06.2013

CHIMICHURRI SAUCE

Chimichurri sauce is an Argentinean sauce made with a combination of fresh herbs and spices. It’s very similar to a pesto, in that, it derives much of its flavors from the crushing of herbs into a fat base, like olive oil. The following is my version of the sauce. There are many other versions available on-line, so please experiment and let me know what you come up with.

Ingredients
3 Tbsp
1 Tbsp
2 Tbsp (4 cloves)
2 Tbsp
1 Tbsp
3 tsp
1 tsp
1 tsp
2 Tbsp
¼ cup
Flat-leaf parsley, fresh, chopped finely
Cilantro, fresh, chopped finely
Garlic, minced
Shallot, minced
Dried oregano
Crushed red pepper flakes
Salt
Ground black pepper
Red wine vinegar
Extra virgin olive oil

Directions

1
Combine the salt and vinegar in a bowl or mortar, stir to dissolve.
2
Add in the red pepper, black pepper, and oregano. Muddle to infuse. Let stand for 5 min.


3
Whisk in about half of the olive oil. Add the parsley, garlic, and shallot.


4
Muddle ingredients with a pestle to incorporate.
5
Whisk in the remaining olive oil.






6
Cover and refrigerate for 30 minutes to allow flavors to meld.



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