Chimichurri

  • 10 min prep time
  • Serves 16-18

This recipe is close, but not identical, to the classic used in South America as a steak accompaniment. I like a different mix of herbs and include a chipotle pepper for a smoky, spicy kick. Feel free to customize it with whatever herbs you have available to you. While the sauce might seem acidic when tasted on its own, keep in mind that it’s intended to help balance out richly flavored grilled foods.

ingredients

1/2 cup red wine vinegar 

1 dried chipotle pepper, stemmed and chopped 

2 bunches fresh cilantro, chopped (about 3 cups)

3 large cloves garlic divided   

1 1/2 tsp. Kosher salt 

1/4 tsp. black pepper 

1 cup extra-virgin olive oil 

1 bunch fresh, flat-leaf parsley, chopped (about 2 cups)

1/2 bunch fresh baby dill, chopped (about 1/2 cup) 

1/2 bunch fresh mint leaves, chopped (about 1/2 cup)  

Preparation

1. In the bowl of a food processor, add the vinegar and chipotle pepper and let stand to soften the pepper, about 5 minutes.  

2. Add 1 cup of the cilantro, garlic, salt, and black pepper and process until smooth.  

3. Add the oil and all remaining herbs, and pulse until coarsely chopped. (A key visual for doneness is when the liquid starts to look well combined with the herbs.)