Saturday, July 14, 2012

Chimichurri Sauce

Glistening, emerald, almost pesto like Chimichurri sauce, is originally from Argentina but has been adapted to include other herbs besides parsley. I keep reading about it used on steaks but what else? Tonight we marinated chicken breasts in the Chimichurri,  grilled them on the barbecue, and poured fresh sauce on top. Someday we will try it on a grilled steak, a fresh halibut, roasted vegetables, oh yeah, and since I would like it again sooner, how about a little crostini? Toasted french bread slices with a little melted goat cheese on top and a drizzle of the Argentine pesto?

1 cup lightly packed, Italian parsley
3 large cloves fresh garlic, minced
1/2 cup fresh basil leaves
1/2 cup cilantro leaves
2 Tablespoons fresh Oregano leaves
1 large shallot, diced
2 green onions or chives, chopped
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon red chili pepper flakes
3 Tablespoons sherry vinegar
2 Tablespoons fresh lemon juice
3/4 cup olive oil
Lightly pulse all the ingredients in the food processor until combined but still has a course texture.

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