Chimichurri is the South American sauce that is the go-together with grilled meat. Fresh herbs are minced with onions and garlic to make a piquant green sauce. Unlike similar sauces further north in South America, the Argentinean version does not usually use chilies. Looking at some recipes to get an idea of the range of ingredients, I came up with my own version.
After Dinner Note: My family really like this sauce. It will appear again at our table.
Karl’s Argentinean Chimichurri
1 cup flat leaf parsley
2 Tbs. oregano, fresh
½ tsp. Kosher salt
2 Tbs. yellow onion, finely minced
5 cloves garlic, finely minced
⅓ cup olive oil
2 Tbs. sherry wine vinegar
2 Tbs. lemon juice
¼ tsp. lemon zest
½ tsp. black pepper
1. Pile the parsley and oregano on a cutting mat and sprinkle the salt over the herbs.
Tip: This is an American Test Kitchen trick. The salt bring out the moisture in the herbs and causes them to stick together. This make it easier to get a good mince without the bits of herbs bouncing all over the place.
Note: Putting all of the ingredients in a blender would be quicker, but this would produce a green paste. One of the tricks here is not to chop the herbs too finely. You are going for discrete, identifiable flakes of herbs.
2. Put the herbs and the rest of the ingredients in bowl and mix them thoroughly.
3. Let the sauce meld for at least half an hour before serving.