Sauces: Chimichurri

Now, I know what you're thinking... "what in the WORLD is chimichurri sauce??". Well, it's a flavorful green South American sauce usually made from herbs, garlic, and olive oil. Most importantly, it's delicious on anything grilled, or any meat for that matter. All you need to make it is a food processor (one of the most useful kitchen appliances you can own). Warning: it's truly FLAVORFUL, so if you aren't into REALLY strong flavors, try this one at your own risk. :)

I based my chimichurri on a recipe I found online and altered. It's best if you make it a few hours (up to a day and keep it refrigerated) before hand because it just gets better when the flavors meld together. If you do make it in advance, just take it out of the fridge an hour before, because you want to serve it at room temperature.

Chimichurri Sauce:
1 1/2 cups parsley (2 bunches at Publix--I used a mix of flat and curly, but you can use whatever you prefer)
1/2 cup cilantro (1 bunch at Publix)
4 large garlic cloves
3 tablespoons red wine vinegar
1/2 cup olive oil
1/4 teaspoon crushed red pepper (you can omit this if you don't want the extra bite)
1 teaspoon salt

Keep in mind that these are just suggestions for amounts. Feel free to alter the recipe to fit your own tastes--there is no "right" way to make this. (In fact, there is rarely a "right" way to make anything!) If you like cilantro, add more cilantro! If you love parsley, bring more parsley to the party. It's completely up to YOU!

First, peel and chop the garlic in the food processor.

Lightly chop the herbs before placing into food processor.

Add the crushed red pepper and salt, and pulse until herbs are chopped completely.

Stream in olive oil and vinegar, and process until sauce is mixed. It should be thick and smooth, not chunky. Dump into a bowl, let sit for a few hours (or more), and put on top of your favorite steak or grilled veggies. YUM!

This makes a LOT, so keep an eye out for a blog on how to use your leftovers to make chimichurri hamburgers!