Chimichurri Sauce

Somehow, most of my herbs are surviving this colder weather. Just not the basil :( but I have tons of parsley! And that’s what we used to make this delicious chimichurri sauce that we had over steak this past weekend:

This tangy, garlicky and so-easy sauce is a testament to something that I think you have to learn by experience: for herbs to really shine, you need a lot of them and they need to be fresh. When present in large amounts (another great example is pesto), they have powerful flavor that you’ll want to put on more and more of your food.

Here’s what you need:

1 cup of packed parsley leaves – do not skimp here. In fact, err in the opposite direction.
1/2 cup olive oil
1/8 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon cumin
2 cloves of garlic

Pur̩e in a food processor and spoon over steak, chicken, crostini Рpretty much whatever you feel like. The end result should be similar to pesto, but maybe a little looser.

3 Comments »

  1. My parsley is LOVING this weather, too! It’s the first year I’ve grown it so I don’t know if it will hold out through the winter but for now it’s mighty happy to be getting plenty of water.

    Comment by Kris — November 11, 2012 @ 7:01 pm

  2. Yum! Some of my plants are having weird reactions too, for example, I have strawberries again? Three of my plants decided November was a great time to fruit.

    Comment by Brigette — November 12, 2012 @ 11:17 am

  3. Um, awesome! Winter strawberries!

    Comment by bekky — November 21, 2012 @ 11:10 am

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