What an amazing and versatile condiment! Chimichurri sauce hails from Argentina – a country on our travel wish list of must places to visit. Use the sauce as a marinade for beef, chicken, fish, seafood, or perfect drizzled on vegetables.
If you have time, leave the sauce overnight at room temperature as this will intensify the flavors. This is Argentina’s national barbecue sauce where its prime use is to serve it with grilled beef. Argentinians love their beef – about 63.5kg (140 lbs.) a year per person! Their beef is some of the best in the world and with 50 million cows around there are more cows than people.
handful of fresh parsley, stems removed
handful of fresh cilantro (coriander), stems removed
1 to 2 cloves of garlic
olive oil
1 to 2 tablespoons lime juice (can also use red wine vinegar)
pinch red pepper flakes
sea salt and freshly ground black pepper
Blitz the parsley, cilantro, garlic, and chilli flakes in a food processor or chop finely by hand. Initially add 2 tablespoons of the olive oil, 1 tablespoon of lemon juice, and pulse to combine everything to a saucy consistency. Adjust ingredients according to taste.
The Culinary Chase’s Note: An easy sauce to make that packs a flavorful punch and enhances the natural flavors of the food it’s served on. Enjoy!
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