In this uncomplicated but flavorful chimichurri sauce recipe, fresh herbs are mixed with tons of garlic for a taste that transforms even the lowliest chicken breast into something wonderful. Chimichurri is usually served alongside steak with a large chunk of crusty bread. Fresh crushed garlic gives it a very sharp flavor that contrasts perfectly with the charred sweetness of grilled vegetables and meat.
Chimichurri is pungent and pairs well with all your grilled summer vegetables. A traditional Argentinian chimichurri is often made with parsley but I find that adding cilantro adds another layer of fresh flavor. To give it a little kick, add a pinch of red pepper flakes.
Slather chimichurri on fresh grilled corn or dip grilled asparagus into individual bowls of it. Make a large batch of it at the beginning of the weekend and flavor everything from raw carrot sticks to shrimp kebabs. The garlic flavor will be very intense if you eat it right away so let the sauce sit in the fridge overnight for a perfect mellow garlic flavor.
photo by Ally-Jane
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 small gloves garlic
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- Finely mince the garlic cloves or use a garlic press to pulverize them. Add garlic to a bowl with the olive oil and red wine vinegar. Finely chop the parsley and cilantro and add to a bowl. Whisk with a fork, add salt and pepper and season to taste. Serve over your grilled meats or veggies!