Chimichurri is a delicious sauce from Argentina that can be used as a dipping sauce, a marinade or just a topping for grilled meats. One suggestion for the origin of the name chimicurri is that it comes from the Basque tximitxurri which loosely translated is “a mixture of several things in no particular order. I think that is a pretty good description of chimicurri as there are many different ways to prepare it. There are both a red (rojo), and a green (verde) version. The ingredients you can put into these sauces are also unlimited.
I wish I could say mine is traditional but I think it is very much like sloppy joe recipes where everyone has their own way to make it and its hard to say what is the true traditional way to make it. I am sure there are thousands of family recipies that could claim to be traditional and who am I to say they are not? All I can say for sure is this is the recipe I find works best for my taste. That being said as I believe all recipes, except for baking, are not absolutes they are just suggestions. I think that even though my recipes are the way I like them to taste you may prefer something a little different. Take what you see here and make it this way once and then play with it until it fits your taste.
In a food processor, combine 1/4 cup chopped parsley, 4 large cloves of garlic smashed (to release the oils) and rough chopped,1 teaspoon lime zest, 3 tablespoons lime juice, 1 tablespoon fresh oregano, 1 tablespoon fresh rosemary, 2 teaspoons crushed red pepper flakes, coarse sea salt and fresh cracked pepper. Run through the processor until smooth then season with salt and pepper to taste. Transfer to a bowl and pour 1/2 cup of extra virgin olive oil over the top and let stand at room temperature for at least 30 minutes.
I served mine on top of a nice bone in ribeye with a baked potato.
- 1/4 cup chopped parsley
- 4 large cloves of garlic smashed and rough chopped
- 1 teaspoon lime zest
- 3 tablespoons lime juice
- 1 tablespoon fresh oregano
- 1 tablespoon fresh rosemary
- 2 teaspoons crushed red pepper flakes
- coarse sea salt and fresh cracked pepper
- 1/2 cup extra virgin olive oil
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