Recipe: Chimichurri Sauce

Chimichurri Sauce

Makes about 1-1/3 cups

In Argentina, bowls of this pungent parsley-garlic-vinegar sauce grace the tables of grill restaurants, awaiting platters of smoky steaks, sausages, chops, and more. I love the tart, tangy and fresh flavors and find they accent any grilled food well, from chicken to vegetables. You can whip it up in just a few minutes using a handblender, mini-chopper, or for larger amounts, a food processor. Taste and adjust the seasonings to your preference—fresh ingredients always vary in flavor.

Ingredients and steps:

8 cloves garlic, peeled
1 bunch parsley, stems cut away and removed
2/3 cup olive oil
4 tablespoons sherry wine vinegar (or red wine vinegar)
2 tablespoons fresh lemon juice (or more vinegar)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste

Chop the garlic in the workbowl of a handblender or mini-chopper Place parsley in workbowl. Add olive oil, vinegar, lemon juice, salt and pepper on top of parsley, to weight the parsley down for easier chopping. Cover workbowl with lid and pulse until mixed and finely chopped but not totally puréed. Taste and adjust seasonings accordingly. Serve at room temperature. (To store, cover and refrigerate; will last several days, but the flavors will weaken over time.)

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