It's colorful and it doubles as a marinade for any cut of beef as well as veal, pork, chicken and fish. I like to keep a jar of it handy in the fridge for any unexpected dish that needs a little kick!
I often double the recipe and keep the unused portion in the freezer. There can never be enough chimichurri in our house!
You might think of chimichurri as that delicious green sauce served on the side of a ribeye or a skirt steak. In my family, we don’t even consider grilling any kind of meat without it. But truth be told, chimichurri is the “good on anything” sauce, working well as a marinade or a condiment. Originally from Argentina, it’s made of finely chopped parsley, minced garlic, olive oil, oregano and white vinegar. But there are a hundred different recipes for it. I like mine with cilantro and lime.
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup lime juice (or red wine vinegar)
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Puree all ingredients in a food processor. Transfer to bowl. Let it stand at room temperature to use immediately or refrigerate until ready to use.
Also delicious with grilled vegetables, chicken marinade, fish, empanadas, or on fried green plantains.