Chimichurri is a tasty uncooked pesto-like sauce used as an ingredient in cooking and as a table condiment in Argentina and other Latin American countries. In its green form it is made of finely chopped flat-leaf parsley and cilantro, olive oil, garlic, shallots, onions, lime juice and zest, vinegar, and cumin. It may also have green chili peppers, oregano, and other spices. I especially like it on sweet potatoes or pasta.
- 1/4 red wine vinegar
- 1/4 Cup Lime juice & zest
- 2 Garlic cloves, minced
- 1/2 Chopped shallots
- 1 1/2 Cups olive oil
- 1 Cup Fresh parsley leaves, chopped
- 1/4 Cup Fresh chopped cilantro
- 1/2 tsp Each salt & pepper
- 1/2 tsp Ground cumin
Combine vinegar, lime juice, garlic, and shallots in food processor and mix at low speed. Drizzle in the oil while mixing; the depressing will begin to emulsify. Add cilantro, parsley, and seasonings and continue to mix on low until the dressing is uniform in texture and the herb pieces are chopped quite small.
Can store in fridge for 2-3 days.
Freeze portions in large ice cube tray. When frozen, pop out cubes and store in freezer bag. Will keep up to 6 months.
Serve with meats, eggs, vegetables or as a marinade. Excellent on roasted sweet potatoes with ghee or butter. Toss with rice or pasta, butter and grated cheese.
3 Cups.
Add comment