If you've ever heard of chimichurri and wondered what it is, you are probably not alone. If you've tried it though, you know how versatile this sauce is. It's an Argentinian condiment, a little similar to pesto I suppose, or maybe a cross between a pesto and a salad dressing. All I know is that its herbaceous, chock full of flavour and entirely delicious. Plus it makes use of tons of herbs, which you've probably got plenty of in your garden! And it's a snap to make, so really, what more can you ask for? This can also be easily made with frozen herbs, so stock your freezer now with our handy tips on Preserving Herbs. Try it on our new Argentinian Chorizo sausage or it makes for a great marinade for meats, but should also be used as a sauce on finished meats, poultry, fish or use it on salads and pastas! The possibilities are endless.
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh flat-leaf parsley leaves
- 2 tablespoons finely chopped fresh oregano
- 3-4 garlic cloves
- 1 shallot
- 1 Fresno chile or red jalapeño (optional)
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3/4 cup extra-virgin olive oil
- Place the herbs, garlic, shallot and chile, if using, vinegar and salt in a blender or food processor. Process until everything is finely chopped, stopping to scrape down the sides often, about one minute.
- With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine.
- Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed.
- The chimichurri will keep in the refrigerator for up to 1 week.