Chimichurri Verde is a simple and stunningly delicious sauce originating in South America (primarily Argentina and Uruguay) and made with parsley, garlic, and olive oil. It's like South American pesto, but possibly better. There are a LOT of chimichurri recipes out there, each one different and tailored to different taste. All I can do is describe why this is my favorite and invite you to try it out for yourself.
To be fair, authentic Argentinian chimichurri doesn't contain cilantro as mine does, but are mostly parsley with a small amount of dried oregano. In fact, I found quite a few recipe reviews on other sites written by incensed Argentinians apparently experiencing spasms over the addition of cilantro to their beloved sauce. However, because I have a huge affinity for cilantro and a garden overgrown with oregano, I began adding those additional herbs in to find the ratio I most preferred and I found the combination was greatly improved by the herbal diversity.
To be fair, authentic Argentinian chimichurri doesn't contain cilantro as mine does, but are mostly parsley with a small amount of dried oregano. In fact, I found quite a few recipe reviews on other sites written by incensed Argentinians apparently experiencing spasms over the addition of cilantro to their beloved sauce. However, because I have a huge affinity for cilantro and a garden overgrown with oregano, I began adding those additional herbs in to find the ratio I most preferred and I found the combination was greatly improved by the herbal diversity.
Chimichurri is traditionally served over grilled or barbecued meat. Most of all, I recommend it over grilled flank steak and served on homemade tortillas. Add some avocado, some pickled onions.. It's one of the best things I've ever eaten.
Chimichurri Verde Sauce
1 bunch Italian flat-leaf parsley (around 2 cups, chopped)
1/2 bunch cilantro (around 1 cup, chopped)
3 sprigs fresh oregano
4 garlic cloves, peeled
1/2 to 1 whole serrano pepper
1/2 to 3/4 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper, to taste
Rinse and dry herbs. Remove stems. Seed split serrano pepper in half and remove seeds. Place the parsley, cilantro, oregano leaves, garlic cloves and desired amount of serrano pepper in a food processor and run until finely chopped. (Traditional methods call for the herbs to be finely chopped or ground using a mortar and pestle.)
Scrape contents into a bowl and stir in the lesser amount of olive oil and the red wine vinegar. Whisk to combine; use remaining olive oil to achieve desired constancy. Salt and pepper to taste.
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