Chimichurri is one of my favorite sauces. It’s great on chicken and beef alike, and pairs really well with a good Sauvignon Blanc. I’ve decided to highlight two recipes that pair well with Sauvignon Blanc. The first is a Flank Steak with Argentine Chimichurri sauce, and the second (which I will develop soon) is a Tequila Chipotle Lime Chicken Lettuce Wrap.
I had to develop a chimichurri sauce without cilantro because my husband hates the taste of cilantro. He says that it “tastes like poison.” I must admit that sometimes I make it with cilantro just so that he doesn’t eat any of it, but this time I decided to research recipes and make one with oregano and parsley.
Argentine Chimichurri Sauce
- Fresh large bunch of Italian flat leaf parsley. Don’t buy the curly kind. You want about 1.5 cups of parsley leaves.
- One container of fresh oregano. You know, those little plastic containers that they sell in the produce department. You’ll need about 1/4 cup of loosely packed leaves.
- 6-8 garlic cloves, peeled but left whole
- Pinch of red pepper flakes
- Salt and pepper to taste. I use about 1/2 teaspoon of salt and a few shakes of pepper.
- 1 tablespoon Wildtree Lemon Grapeseed Oil + 1 tablespoon Wildtree Natural Grapeseed Oil (if you don’t have these, use 2 tablespoon of grapeseed oil with some lemon rind grated into it).
- 1/3 cup extra virgin olive oil
- 1 tablespoon rice wine vinegar
Grab a mini food processor or a regular food processor. Note: this recipe works much better in a mini one, because the volume of what you are making is so small. Pick the parsley leaves off the stems and place in the container of the mini food processor. Do the same with the oregano. Put the garlic on top. Mix with the food processor until the leaves are chopped and an even consistency.
Next, add the red pepper flakes, some salt and pepper, the oils, and the vinegar. Blend with the food processor again until blended. Taste with a spoon and adjust seasonings. It might need a little more salt, for example.
Product note: I have the Cuisinart Mini Prep and I absolutely love it. When you use the “chop” feature, the blade goes one direction. When you press the other button for “grind”, it goes backwards and dislodges anything that might have gotten stuck.
Note: this is best made the day before you want to serve it. You should let the flavors incorporate fully for the best-tasting sauce. Serve room temperature with flank steak, grilled chicken, or use as a dip with raw veggies.