This herbaceous sauce originated in the South American cattle country, namely Argentina and Uruguay, to accompany grilled meats with a zesty tang. There are “verde” and “rojo” versions. I prefer the green Chimichurri, which pairs well with lamb and I leave out oregano so the parsley and cilantro shines through. I add mint for a little extra something to go with lamb. It’s light, bright, fresh, zippy and especially nutritious in comparison to traditional gravy made with pan drippings and roux.
- 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
In a large mortar, or a food processor, combine salt, garlic and shallots. Mash, or process, all to a coarse paste.
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.
Squeeze in the lemon and add the red wine vinegar, olive oil and black pepper. Combine all ingredients. It should be “appealingly sludgy.”
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.