Move over BBQ sauce, there’s a new condiment in town! Originally from Argentina, chimichurri is traditionally spooned over grilled meat like steak (which is delicious!), but it is also great as a marinade or sauce for chicken, fish and even tofu. Add to turkey or beef burger patties for built-in flavour and to keep burgers from drying out.
We like our chimichurri a bit chunkier than traditional versions, so we use more antioxidant-packed parsley and cilantro. It is also great with some roasted red peppers tossed in. If you want to go low-tech and rustic, you can certainly chop everything by hand… but we like the simplicity of the food processor!
- 1 bunch parsley
- 1 bunch cilantro
- 1.5 tbsp chopped garlic (about 3 – 4 cloves)
- 1 tsp red chili flakes
- 1 – 2 bay leaves
- 2 tsp cumin
- 1 tsp coarse salt
- 1 tsp cracked black pepper
- 1/2 cup olive oil
- 1/4 cup water
- 1/3 cup + 2 tsp red wine vinegar
- Wash parsley and cilantro; discard large stems and coarsely chop. Set aside.
- Combine garlic, chili flakes, bay leaves (they are edible when ground up!), cumin, salt, pepper and olive oil in a food processor. Process until garlic and bay leaves are finely chopped.
- Add cilantro and parsley in small batches, and process on “chop” setting to desired consistency. *Adding herbs in batches helps to keep some texture in the sauce and prevent it from becoming too uniform and smooth.
- Spoon into a serving bowl and whisk in water and red wine vinegar. Allow to sit at room temperature for minimum of 30 minutes.
- Can make ahead and store in the refrigerator for 3 – 4 days… but it won’t last that long!