It’s Chimichurri Time!
Chimichurri Sauce is just one of those things that I could honestly make everyday. I am sure I tasted it in a Brazilian Steakhouse or some other venue prior to making it myself in Atlanta, but it was an article in the paper about grilling meats that suddenly made me want to make it.
We really do make it often and during a special time like the Holidays, when the Smoker is fired up is perfect! In our house we like LOTS of GARLIC!!! This past Christmas we Smoked a Beef Brisket and it was wonderful.
Sometimes I put it in a food processor for a thinner sauce, but generally I rough chop it.
The great thing about this Argentinean condiment is that is goes well with practically any meat or fish and its good in any season! Sometimes we put it on Chicken Sandwiches.
Much like pesto, there are numerous versions… Some people use a combination involving lemon and vinegar. Some versions have Cilantro, some have Oregano and some have Basil. Basil is the one I use most often, but Oregano and Cilantro are also great!
This is how I make it. Play with it and see how you like it.
- 3/4 Cup Olive Oil
- 1/2 Cup Water (optional- many versions don’t include water at all)
- 1/4 Cup Red Wine Vinegar
- 1 tsp. Kosher Salt (to taste)
- 1/2 Tsp. Red Pepper Flakes
- 3-5 Cloves of Fresh Garlic (minced)
- 1 Cup Fresh Chopped Parsley (flat leaf is best if available)
- 1/4 Cup Fresh Chopped Basil, Cilantro or Oregano
- Dash of Black Pepper
Mix all the ingredients well. Salt to taste. After it sits a little while the flavors will fuse together. Refrigerate any leftovers. Use as a marinade or serve as a side condiment.