Chimichurri is an Argentine sauce typically used with red meat, but it is also excellent with fish and seafood. The traditional recipe always has parsley, garlic, and oregano, but I will mix it up from time to time depending on what herbs I have -- mint and borage (which tastes like cucumbers) are excellent substitutes with seafood.
- 1/2 cup water
- 1 teaspoon salt
- 4 to 6 garlic cloves
- 1 cup parsley (or borage or watercress leaves)
- 1/2 cup oregano leaves (or 2 tablespoons dried)
- 2 teaspoons hot pepper flakes (or 1 teaspoon cayenne pepper)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Heat the water, and dissolve the salt in it. Remove from heat. When water is cool enough to stick your finger in, proceed with the chimichurri.
- Put everything except the olive oil into a food processor and pulse to combine. You can puree it or leave it chunky. Your choice.
- With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.
Chimichurri should hold up for a week or two in the fridge.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|