We’re just back from our cousin Molly’s beautiful wedding in the mountains outside Charlottesville, Virginia. The food was South American-inspired and absolutely delicious. Elspeth and I became particularly enamored with the chimichurri sauce – it was served with flank steak, but we put it on just about everything. As it just so happens I had just made a batch of chimichurri a few days earlier, so it was nice to compare the two batches for subtle flavor differences. Turns out I like my chimichurri a little vinegary and very garlicky with a lot of cilantro, and you’ll see that reflected in the recipe below. Andy has already given this recipe his stamp of approval, so I have a feeling this will be a staple around my house this summer.
Chimichurri is an Argentinian sauce typically served on steak or meat, but I’ve been using it as a kind of salad dressing as well and I love the flavor it adds. I've seen recipes call for both white and red wine vinegar, and either will do (although purists may disagree!). I happened to have white on hand so that's what I used. This recipe is loosely adapted from A Cozy Kitchen.
1 medium-sized bunch flat leaf parsley
1 small bunch cilantro
4 large cloves garlic, or 6 smaller ones
1/2 cup olive oil
3 tablespoons white or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
Put parsley, cilantro, garlic and olive oil in a food processor or blender and pulse until ingredients come together in a thick sauce. Add vinegar, salt and red pepper flakes and pulse again. That's it! Easy, peasy.
I have also made this using an immersion blender and it worked great and made a lot fewer dishes, so you might try it if you have one on hand.