I first tried chimichurri at the grand opening of a deli where they were serving beef empanadas. Later, on a trip to the Caribbean, I encountered it again with flank steak. As I got older I realized just how complimentary this sauce was with beef. A bit acidic and full of fresh herbs. Chumichurri comes in a couple varieties: red and green. I have always had the green version. Most recipes I have encountered use parsley but I specifically remember asking an Argentine lady who made it what she put in hers and she included cilantro. Having made empanadas, I thought to make a chimichurri sauce to go with it.
The ingredients are simple: garlic, onion, parsley, cilantro, red chili flakes, olive oil, salt, and red wine vinegar.
The first thing is to finely mince the onion and garlic in a food processor (unless you are in the mood to do it by hand). The last thing you want is to bite down on a big, raw chunk. Add equal parts of a bunch of fresh parsley and cilantro Then add chili flakes.
You may need to add a bit of olive oil to help it along. You want to have a fine consistency of the herbs. From this point you have 2 options. I took the lazy route and added vinegar and olive oil to the blend. This gives the sauce a more homogenous look and a thicker sauce. For a looser sauce where each ingredient is more visible, remove the herbs and stir in the vinegar and olive oil by hand. Finally season with salt. How much you add will depend on the consistency you like.
1 bunch fresh parsley
1 bunch fresh cilantro
1 garlic clove
1 small piece red onion (2″)
1 tsp red chili flakes
1 C olive oil
1/2 C red wine vinegar
1. In a food processor, pulse onion and garlic until fine.
2. Add parsley and cilantro and pulse until fine.
3. Add olive oil, vinegar and chili flakes.
4. Mix until combined.
5. Season with salt to taste.
Protein 2.9 g