This is a fabulous sauce to add to almost any lean meat, such as pork tenderloin, chicken breast or a filet mignon. I have tasted and made Chimichurri several different ways and each one is delicious in its own right.
The most popular version involves parsley, cilantro, and garlic mixed with garlic, salt, and olive oil drizzle vinegar or lemon juice into the mix and you have a fresh, bright spring/summer Chimichurri.
You can modify with some red pepper flake if you want to add in some heat. I have also tried it with a bit of minced red onion.
A chef friend told me I could also make a fall Chimichurri using rosemary, thyme, and sage. I will have to try that one out and let you know.
- 1/2 Cup of Cilantro
- 1/2 Cup of Parsley
- 1 Clove of Garlic
- 1/3 Teaspoon of Salt
- 1/3 Cup of Olive Oil
- 1/4 Cup of Lemon Juice, Vinegar, or Cider
- 1 Teaspoon of Minced Red Onion (optional)
- 1/2 Teaspoon of Red Pepper Flake (optional)
You can add more lemon juice, vinegar, or cider depending on the consistency you are looking for.
- Finely mince all the herbs.
- Minced or grate the garlic.
- Add in the salt, olive oil, and lemon juice, or vinegar, or cider.
- Serve while it is fresh.