Chimmichurri sauce

This is what fresh chimichurri sauce looks like. You put it on top of meat whether pork chops, steak, or chicken. It enhances flavor and is just fabulous. The first time I ever had Chimichurri sauce I was in Ecuador. We stopped at this rooftop restaurant that was more like someone's patio with the homeowner grilling on a charcoal grill. Every piece of meat was served with a big scoop of rice and lentils. The table and chairs were plastic and there was a bowl of this green stuff. So I put a small dollop on my meat to try and it was instant love. Every time family would come from Ecuador, I would beg for some chimichurri. It originates from Argentina but can be found now all over. Fresh stuff doe NOT compare to the fresh made. So here it is.... give it a try!

I brought a bunch of Italian parsley, washed it and cut off the stems. I put it in my little food processor.

I sprinkled with salt, added a few shakes of crushed red pepper, and about 3 cloves of garlic.

I then took about a half bunch of cilantro rinsed and added that.

I drizzled some olive oil and added a few drops of balsamic vinegar, and seriously a few drops. I turned on the food processor and voila!

I tasted it and thought it needed more cilantro. It was too parsley.... So instead of 2 parts parsley one part cilantro, I did more like 1 part to 1 part. but you can adjust to your taste buds! That's it! Top any meat with it!

Comments

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