For this month’s recipe, I stuck to the “Season of Grilling” theme. A “Chimichurri” Sauce is the perfect accompaniment to anything grilled. Fish, chicken and especially beef. By origin this sauce originates from Argentina. It will remind you of “Pesto” but with Parsley or a “Gremolata” but wet with Vinegar and Oil. We used this at John Palmer’s Bistro on a Grilled Sirloin that we served with “Truffle Tator Tots” (maybe for another article).
Chimichurri Sauce
- 1 Large Bunch of Flat Leaf Parsley
- 3 Cloves Garlic
- 2 T fresh Oregano
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Red Wine Vinegar
- 2 t Finely grated lemon zest
- 1 pinch red pepper flakes
- Kosher Salt to taste
1). Chop the parsley. You can do this by hand (preferred) or pulse the parsley in a food processor. If you are using a knife, go ahead and chop the garlic and add it to the chopped Parsley. If you are using a food processor, Add the garlic and pulse both items together.
2). Transfer parsley to a mixing bowl and stir in the oil, vinegar, lemon zest , red pepper flake and salt.
3). The finished Chimichurri should be very Parsley forward but be spreadable. Get a little bit in every bite.
Note: The food processor is perfectly fine, although the Chef in me would prefer a Knife cut.
Note: Dried oregano can be used instead. I have used other vinegars in this recipe as well. Balsamic or Sherry Vinegars are both great substitutes.
Note: We serve the “Chimichurri” on the table when the meal is served and leave the amount desired up to the diner. This sauce combines some really bright flavors and can be enjoyed on many different proteins. It’s best used the day it’s prepared, but can be stored and used 3 or 4 days later. I hope everyone is having a great summer. Enjoy.
Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents.
