I tried making my own chimichurri sauce (an Argentinian condiment) years ago and wasn’t very impressed. But then J broke out his own recipe for the sauce, and I remain to this day, very impressed. I request the sauce alot and I love it on grilled pork tenderloin that J also marinates in the chimichurri. I also made a delicious discovery when dipping a nice, crisp roasted potato in the chimichurri. Pretty much anything is good with it, just don’t eat it on a date because all of the green parsley and cilantro will get in between your teeth and you’ll also be emanating strong garlic odors. Don’t say I didn’t warn you.
2 bunches of parsley
1 bunch of cilantro
10 – 12 garlic cloves, chopped
1 jalapeno pepper
1/2 tablespoon crushed red pepper flakes
1/2 tablespoon oregano
1/3 to 1/2 cup of red wine or sherry vinegar (to taste)
1/3 to 1/2 cup of extra virgin olive oil (to taste)
1 tablespoon of lemon juice
Salt, black pepper
The juice of 2 limes
You will need a food processor. First throw in the garlic, jalapeno pepper, and vinegar (start with a 1/3 cup) and pulse until mixed and chopped finely. Add in everything else, with the olive oil, start with a 1/3 cup and add more if preferred. Pulse until a nice paste is created. The chimichurri shouldn’t look dry but shouldn’t be soupy either. It should have a thick consistency. Keep tasting, add more olive oil, lime juice, or vinegar if you’d like.
The sauce is good for about a week in the fridge.
Put this sauce on anything and it will taste so good, you’ll want to do shots of it.