Print
Food Over 50, chimichurri recipe

Chimichurri Sauce

Course Sauce
Cuisine Argentinian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people

Ingredients

  • 1 bunch flat leaf parsley
  • .5 bunch fresh cilantro
  • .25 bunch fresh mint
  • 4 garlic cloves
  • 2 shallots
  • .5 cup olive oil
  • .5 lemon
  • .25 cup red wine vinegar
  • .5 tsp salt
  • fresh ground black pepper

Instructions

  1. In a large mortar, or a food processor, combine salt, garlic and shallots. Mash, or process, all to a coarse paste.
  2. Add the parsley, cilantro and mint (in stages if necessary). Further mash, or process, until herbs are pulverized but retain a dark green color and texture.
  3. Squeeze in the lemon and add the red wine vinegar, olive oil and black pepper. Combine all ingredients. It should be “appealingly sludgy.”

Recipe Notes

If using a food processor, do not over-process the Chimichurri. It can turn into radioactive-green goo! The taste will be fine, but it will look like it might glow in the dark!

You may become happily addicted to this super fresh and zesty accompaniment to grilled and roasted red meats, but we doubt your doctor or dietician will complain.