I noticed that the chimichurri got spicier once I mastered the Argentine accent, and was able to blend in like a local. There seems to be one version for the gringos, and one for the locals, and I preferred the local chimichurri very much.
This sauce is special, not just because it takes us to Argentina, but because it can make use of that herb garden you are no doubt trying to grow, and so it tastes of spring, and the optimism it represents.
As you can see, it is a sauce that is meant to be personalized. Use what's in your garden, in your refrigerator, and spice it to match your palate. You will know when you have arrived at the perfect formula when you start dunking everything...hunks of bread, cherry tomatoes, fingers and toes... into your chimichurri sauce.
For a printable version of the recipe, click on the file below it.
The sauce definitely benefits from sitting for a few hours, to let the flavors mingle and marry.
- 2 cups flat leaf Italian parsley, or 1 cup of parsley and 1 cup of cilantro
- 2 Tbsp. fresh oregano, chopped, or 1/2 tsp. dried oregano
- 3-6 cloves garlic, minced
- 2 jalapeno peppers, or 1 serrano pepper, stripped of seeds and finely chopped, or 1/4 tsp. cayenne pepper, or 1/4 tsp. red pepper flakes, or several glugs of Sriracha sauce
- 1/2 cup olive oil
- 2 Tbsp. red wine vinegar
- 1/2 tsp. salt
- freshly ground pepper, to taste
- dash of ground cumin, to taste (more if your peppers are mild)
- juice of 1/2 lemon
- Place minced garlic, finely chopped peppers, and parsley or parsley/cilantro in a food processor or blender. You could also use an immersion blender.
- Process until very smooth, then add the rest of the ingredients. Process until smooth.
- Taste. Adjust salt. Adjust for spiciness and acidity.
- Let sit at room temperature for 1-2 hours, and taste again. Adjust.
- Serve with grilled steak, chicken, pork or fish. Save some for the next day to have with your eggs, on your turkey sandwich, or drizzled on leftover veggies.