I’m rather proud of this little concoction…I’ve been ‘collecting’ chimichurri recipes for ages and finally had a free afternoon to give it a go (even though it only takes 5 minutes to make!). The issue was deciding which ingredients to use – so many great sources! So many ideas! The backbone is definitely from Fine Cooking, with cumin added from Epicurious, and oregano from Bon Appétit. Inspired by my friend Susan, below is what I did, and it’s easily halved – enjoy!
Chimichurri Sauce – makes about 3 cups
2 healthy bunches of cilantro
1 smaller bunch of parsley (all recipes called for flat-leaf, I only had curly)
1 medium tomato, chopped (I used a handful of grape tomatoes)
2 green onions (or the equivalent in chives), chopped
2 T. fresh oregano (or 2 t. dried oregano)
1/2 c. EACH red wine vinegar AND good olive oil
2 to 4 cloves of garlic (you decide)
1 t. + kosher salt (I ended up using a full 2 teaspoons)
1/2 to 1 t. cumin AND 1/2 to 1 t. red pepper flakes (both to taste)
Put everything into your food processor or blender and pulse until well combined and the mix is as pureed as you’d like. Taste for seasonings…then have your family taste for seasonings as well. Much will depend on the ingredients that you use and it’s always best to start with slight amounts of spices and then add as you need. This was brilliant with a grilled flank steak but we all also ended up drizzling the sauce over our roasted potatoes as well.