Where has THIS been all my life?! YUM! I have seen countless TV shows where the chef/cook adds chimichurri sauce over steak or whatever. I always thought, I’d rather just taste the meat. Well, I finally gave in and figured I’d give it a try. WOW! Delicious! Now I see what I’ve been missing all these years.
There are a bunch of different ways you can make this and I don’t even begin to claim this is the best version of a chimichurri sauce. This is my first attempt at it and I am REALLY happy with the result. I put it on a grilled pork loin and grilled chicken.
I hope the next time you are grilling that you’ll give this sauce a chance – especially if you’ve never tried it.
- 2 cups fresh flat leaf parsley
- 1 cup fresh oregano
- 2-4 garlic cloves
- 3 limes, juiced
- 1/2 cup olive oil (use good quality extra virgin olive oil)
- 1-2 jalapeno peppers, seeded (or not if you want some heat)
- Kosher salt to taste
- Freshly ground pepper to taste
Give the parsley, oregano, and garlic cloves a rough chop and add to your food processor
add the lime juice to the food processor
add the salt and pepper to the food processor
pulse to start breaking down the greens
add the olive oil slowly as the greens break down
you'll likely have to stop and push down what splatters up on the sides of the processor
once it's blended nicely, stop and taste
adjust the seasoning as needed and then let it rest in the fridge while you make whatever you plan to put it on