Source: A nice website, www.seasonalchef.com
Servings: About 1 1/2 cups of spread
Entered by: Janice Matthews
Vegetarian Vegan

Originating in Argentina, this great sauce is now popular all across South and Central America. It's good over steak, but equally at home in sandwiches and wraps. Substitute it for mayonnaise - it has half the fat and calories, and uses a healthier oil. Chimichurri is available in little jars for a relatively high price. Make your own - it's easy, fresh, locally grown, less expensive, and tastier! (Note: There are as many variations for Chimichurri as there are stories about how it got its name. The recipe here is pretty basic, but you can play around with using different kinds of vinegar and/or adding other herbs you enjoy, such as cilantro.) GLITCH NOTE: The last four ingredients won't insert. They are 1/2 tsp. dried oregano, 1/2 tsp. hot pepper flakes (opt.), 1/2 tsp. freshly ground black pepper, and 1 cup extra virgin olive oil.

Ingredients

  • 1 large bunch flat-leaf (Italian) parsley
  • 8 cloves garlic, peeled
  • 3 T. onion, peeled and minced
  • 1/3 cup vinegar of your choice
  • 5 T. water
  • 1 tsp. coarse kosher or sea salt

Instructions

  1. 1
    Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper, and process until the salt crystals are dissolved.
  2. 2
    Add the oil in a thin stream. Do not over-process. The chimichurri should be fairly coarse.
  3. 3
    Taste it, and add additional salt or vinegar if desired. Let stand at room temperature for several hours to mix and mellow the flavors before serving. (Refrigerate any leftover sauce.)

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