This Argentinian sauce is the perfect thing to dress up your steak tonight!
Call me crazy but while everyone’s at the beach getting tan and drinking fruity drinks, I’m at the local farmers market indulging in all the fresh fruit, vegetables and fresh-picked flowers. That’s what summer is to me. Your local farmers market has all the fresh fruits, vegetables, spices and everything else you need for cooking and baking.
While the grocery store has it all too, nothing beats the taste of a dish made with farm fresh ingredients. This recipe for homemade chimichurri sauce uses all garden-fresh ingredients so head to your local farmers market to pick up everything you need. Chimichurri is a green sauce from Argentina and is usually used as a delicious topping for grilled meat and boy, is it good!
- 2 Cups packed fresh parsley leaves and small stems
- 1 Cup packed fresh cilantro leaves and small stems
- ½ Cup extra-virgin olive oil
- 1/3 Cup red sweet pepper, coarsely chopped
- 2 Tablespoons onion, coarsely chopped
- 3 Cloves chopped garlic
- ¾ Teaspoon kosher salt
- ½ Teaspoon crushed, dried oregano
- 1/8 to ¼ Teaspoon of crushed red pepper
- 1/8 Teaspoon ground black pepper
- 1/8 Teaspoon sugar
- 2-½ Tablespoons sherry vinegar
In a blender or food processor, combine all your ingredients except vinegar with ¼ cup of water.
Cover and blend until finely chopped to a sauce-like consistency and stir in vinegar. Stirring in the vinegar right before serving keeps this sauce a brilliant bright green.
You can also make this sauce ahead of time and prepare it without the vinegar and just add it before serving. Chill the sauce in the fridge for up to two days or freeze it for longer storage. Let it thaw, stir in your vinegar and enhance any meat dish.
Photo Credit: April Schallau