This is a sauce originally from Argentina doubling up as a condiment and a marinade in barbecues.This goes well in all things meat to seafood.
This sauce is perfect over grilled food,this green colourful pesto like sauce contains herbs,garlic,lemon juice&vinegar for that tang that just marries well with anything barbecue.I find it best with steak and couldn’t get enough of it.
This is the kinda sauce you want to slather over anything coming off the fire,so fresh,colourful bright and tastes amazing.
Not to mention how easy it was to bring together in less than 5 minutes,something you can come up with as your barbecue gets going.
3/4 cup olive oil
1 cup fresh cilantro
1 cup fresh parsley
5 cloves garlic
3 tablespoons fresh oregano
1/2 cup red onion
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 chopped red chillies(1/4 teaspoon chilli flakes is ideal but I didn’t have those at hand)
1/4 teaspoon black pepper
1/4 teaspoon salt
Place all the ingredients in a food processor apart from the olive oil and give it a quick pulse.
Do not blend to a liquid like consistency,Chimichuri is fresh and rustic.
After pulsing pour in your olive oil and pulse briefly till well mixed.
I don’t own a food processor so I did this using a blender.
Pour this into a sterilized jar and use immediately
I had some left and it was still fresh if stored in the refrigerator after 4 days.
This sauce is finger licking good and a healthier condiment compared to ketchup or barbecue sauce.
You also can tweak it to suit your palette,you can add smoked or sweet paprika,chilli powder,cayenne pepper,mint,basil…the list is endless.