This is a twist on the traditional Argentinean condiment and is a great accompaniment to grilled steaks, chicken and fish. Chimichurri is also really delicious as a spread on a steak sandwich or a pulled pork sandwich.

Makes 1½ Cups

1          Cup Cilantro Leaves

1          Cup Italian Parsley Leaves

6          Roasted Garlic Cloves

6          Scallions (One Bunch)

1          Teaspoon Crushed Red Pepper Flakes

2          Tablespoons Red Wine Vinegar

½        Cup XVOO

1          Teaspoon Coarse Sea Salt

½        Teaspoon Freshly Ground Black Pepper

Place the cilantro, parsley, garlic, scallions, pepper flakes and vinegar in a blender and puree. With the motor running, add the XVOO in a slow, steady stream through the lid of the blender, blending until the sauce comes together. Add the salt and pepper and blend.

The mixture will be the consistency of a coarse paste. Store in an air-tight container and refrigerate for up to a week. It may separate but stirring will bring it back together.


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