Chimichurri Sauce

Afew years ago, Tom was asked to speak to a group in Florida. While dining out during that trip, I was served chimichurri sauce alongside a steak. The sauce was a fabulous accompaniment to the steak, so I knew I had to find a recipe to make the sauce at home.

Meeting with success, I recently made chimichurri sauce while entertaining company. Though intended for the steak, several in the party raved over its accompaniment to the chicken.

A few days later, I heated the remaining sauce, added some cream and stirred it into pasta, making a delicious and flavorful side dish.

Enjoy this flavor packed recipe while you add a few more greens to your diet.

Chimichurri Sauce

A delicious, flavorful sauce that can be used for numerous dishes.

Print Recipe Pin Recipe

Course: Side Dish

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 1/2 cup olive oil
• 4 cloves garlic chopped
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 1 bunch flat leaf italian parsley

Method

 

1. Combine all ingredients in a blender. Pulse 2-3 times, scraping down sides. Repeat until greens are chopped smooth and a thick sauce forms. 
2. Serve at room temperature. The sauce can be refrigerated and stored for up to a week.