Chimichurri is an uncooked sauce that comes from Argentina that is traditionally used as a marinade and sauce for grilled beef. But I love it on fish, chicken, turkey burgers and even vegetables. It is also yummy as a dip served with plantain chips. For years I have used chimichurri to marinate chunks of beef tenderloin, which I later grilled and slathered with more chimichurri during the grilling process...amazingly delicious! I was trying to replicate a dish we enjoyed during many years of my children's birthday celebrations at a restaurant here in Houston called Churrascos. Now that we are trying to eat less beef, I have been experimenting using chimichurri on salmon, grilled chicken, portobello mushrooms, and turkey burgers. Not only is the green color amazing dripping off salmon or turkey burgers but it adds a garlicky tangy kick to otherwise boring meats and fish.
You will need fresh parsley, cilantro, garlic, lemon juice and a shallot. You will also need a food processor. You could also finely dice all the ingredients if you have both the patience and time. I did experiment with making this sauce in my nutri bullet and my vitamix blender, but both methods over processed the mixture which made the herbs bitter.
Wash both the cilantro and parsley and dry off the herbs in paper towels. Cut the stems off the bunch. Since they will be going in the food processor, it is OK to have some stems in your bunch.
Pack the cilantro into a one cup measuring cup. Repeat with the parsley and put them in the food processor.
Peel the shallot and cut the ends off. Then roughly chop the shallot into small chunks. Place in the food processor.
Peel and garlic and again roughly chop the garlic and place in the food processor.
Add 1 tablespoon lemon juice, the olive oil, vinegar, salt and pepper, and red pepper flakes to the food processor.
Now you are ready for the food processor to do the work.
Blend the mixture till it is smooth and no chunks of shallot or garlic are remaining. At this point you can pour the sauce in a serving dish and cover with plastic wrap. Make sure the plastic wrap is touching the sauce so it will not lose its color. You can leave it at room temperature till ready to serve. The sauce is best the same day, but I have been known to save the leftovers for the next day. The herbs turn darker overnight, but I like to make it and use it for 2 nights in a row.
This is my new favorite way to use chimichurri... on a turkey burger with veggies... a healthy, delicious and pretty meal! (The recipe for my turkey burger can be found here.)
CHIMICHURRI SAUCE RECIPE
Serves: 4 people
Prep Time: 15 minutes
INGREDIENTS
- 1 packed cup parsley (large stems removed)
- 1 packed cup cilantro (large stems removed)
- 1 shallot (roughly chopped)
- 3 garlic cloves (roughly chopped)
- 1 tablespoon lemon juice
- 1 tablespoon sherry vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- black pepper
PREPARATION
- Wash both the cilantro and parsley. Dry off in paper towels.
- Gather the cilantro and cut the large stems off. Do the same with the parsley. (It is fine if some stems remain since they are going in the food processor)
- Pack the cilantro into a one cup measuring cup. Place the cilantro in the food processor. Measure the parsley and add it as well.
- Cut the ends of the shallot and peel the shallot. Cut the shallot into small chunks, and add to the food processor.
- Peel and roughly chop the garlic and add to the processor.
- Add the fresh lemon, vinegar, olive oil, salt and pepper and red pepper flakes to the processor.
- Blend the ingredients till smooth and all the chunks have dissolved.
- You can store at room temperature in a small bowl covered with plastic wrap making sure the plastic touches the sauce, so it will not discolor. Chimichurri sauce is best consumed the same day. It turns a little darker overnight but it tastes the same.
Note: If you do not have a food processor, you can finely mince all the herbs, garlic, and shallots and combine with the remaining ingredients.