Chimichurri is the highly addictive Argentinian pesto that, if you like cilantro, you will find yourself smearing in copious quantities on all manner of grilled meat, especially flank and sirloin steak.
Ingredients
- 1 bunch parsley
- 1 bunch cilantro
- ½ cup (or so) fresh oregano
- 6–8 peeled garlic cloves
- 1 shallot, cut in a few pieces
- 1 fresh hot green chili pepper, such as jalapeño, or to taste
- 1 teaspoon salt
- 3 tablespoons vinegar
- ½ cup olive oil
Preparation
Cut the thick stems off the parsley, but don’t worry about skinny ones. Place in a blender container as you prepare it. Add cilantro. Remove oregano leaves from woody stems, but tender stems can be added to the mixture.
Add remaining ingredients and begin blending. The goal: to blend the mixture into a fairly smooth sauce, which requires turning the machine off, stirring and pressing, turning it on, etc. If you’re brave, you can use a wooden spoon to press down the herb mixture as the blender runs. For a while you’ll be in little danger of the blades catching the spoon, but you’ll still need to stop the machine and stir occasionally. If you insist on using your food processor for this job, wait to add the olive oil until the leaves have been chopped up a little bit, then add the oil as the machine runs. Makes about 2 cups.
Use about ½ cup to marinate meat or chicken overnight. The rest can be passed as a sauce to use liberally to season the grilled meat.
About this recipe
NOTES:
How much is a bunch of parsley? It’s a whole lot. I’ve never measured the parsley, whether I’ve cut it from the clump in the back yard or bought it from someone. But don’t skimp — it’s two cups at the very least.
Use an inexpensive vinegar in this recipe, not the family’s ancient balsamic.
And if you grow your own hot peppers, you probably have a freezer full of them. One of those will work as well as the fresh.
