Chimichurri Sauce is a green sauce used on steak. It originated in Rio de la Plata, Argentina. But it does so much more! It is a wonder condiment and marinade for fish, chicken and even vegetables.
It is typically made with It is made of finely-chopped parsley, minced garlic, olive oil, oregano, and white vinegar. Chimichurri has as many renditions as there are cooks. In my roasted carrots with carrot top chimichurri, I used a combination of carrot tops and parsley.
My mom is visiting so I thought I would make her Chicken Cordon Bleu, Scalloped Potato Stacks and Roasted Carrots with Chimichurri Sauce. I have a bunch of cilantro left over from making guacamole so I decided to see how a combination of parsley and cilantro tastes in this chimichurri sauce.
Parsley-Cilantro Chimichurri Sauce
Yields 1 cup
1/2 cup packed fresh Italian parsley leaves
1/2 cup packed cilantro
4 garlic cloves, peeled and smashed
1/2 cup white onion, chopped
1/2 cup extra virgin olive oil, divided
1/2 teaspoon dried oregano
2 Tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
Add all ingredients but olive oil to high speed blender. Process until desired consistency. Transfer to a bowl.
Keeps in the refrigerator for up to one week.
Have you ever made a chimichurri sauce? What is your favorite combination? What do you like to use it on?