This sauce is from Argentina and perfect as a marinade for steaks, chicken and fish. We spread it on the meat and let it marinate in the fridge for a couple of hours then throw it on the BBQ
. Last night, we used
tilapia, and topped it with 2 slices of lime, put in in a parchment packet and wrapped it in aluminum foil. Yum.
- 1 bunch parsley
- 1 bunch cilantro
- 5-6 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon hot pepper flakes
- 2-3 teaspoon salt (it should taste salty)
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1/2 cup - 1 cup olive oil
- Use food processor to finely chop parsley, cilantro and garlic.
- Add cumin, hot pepper flakes, salt, vinegar and lime juice.
- While food process is on, add olive oil until chimichurri has the texture of pesto.
- Use as a marinade for meat of your choice. I like to keep some aside and top the meat or rice with after it is cooked.
I always thought the Chimichurri Sauce was strictly Argentinean - but discovered the other day there is a Cuban version as well. No parsley, all cilantro - more vinegar and lime juice and garlic. I'll be posting the recipe onmy GumboYaYa blog in the near future. Made it last night and it was DELICIOUS! Going to have to give your version a try too!
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