Verdant. That’s what comes to mind with chimichurri sauce. Well, that and Rachel Ray because she says “verdant” all the time. Damn. Anyway, chimichurri is a sauce that is said to have originated in Argentina. It’s used on steak and chorizo, but would be great on chicken too. The greens in chimichurri lend an earthy note, while the acid gives sharp notes that enhance the flavor of the meat in a manner similar to a gremolata.
Did I mention garlic? Yes, you will want to be sure that you and your significant other both eat the sauce because you will have garlic coming out of your pores when you eat chimichurri! You’ll be a one-person vampire repellent, and on a brighter note, you’ll be reaping the many purported health benefits from these amazing stinky cloves.Chimichurri is very easy to make in mere minutes, but your best bet is to make it at least an hour before serving to allow the flavors to mingle. Now, there are many variations on chimichurri sauce-some are made with parsley, some with cilantro. I think it depends on your taste and what you have on hand. For example, this version include cilantro, but you could omit it and just use parsley. You can add paprika, or fresh bay leaves too.
My method goes like this: into a food processor, throw in a bunch of parsley and a bunch of cilantro (go ahead and throw the stems in too), juice of one lemon, 1/4 cup of red wine vinegar, about a teaspoon of dried oregano, a pinch of red pepper flakes, 2 cloves garlic (if you want more, go for it!), 1/4 red onion, salt and pepper. Turn the food processor on and slowly drizzle in about 1/3-1/2 cup of olive oil until you get a thick soup consistency. Adjust seasoning to taste. Cover tightly and refrigerate for an hour if you have the time.