Sunday, May 22, 2011

Chimichurri Sauce

Recently I was a guest at the Disneyworld Coronado Springs Resort and ate at the Maya restaurant.  The chimichurri sauce was so good that I just had to share this with you!   

Chimichurri is an Argentinean sauce or condiment that is similar to pesto.  The basic version (which is the one I prefer) uses fresh parsley, oregano, garlic, oil and vinegar.  If you like it hot you can add a touch of chili pepper.  You can add variations to the sauce to your tastes and likes so the combinations are endless.  In Argentina folks use this both as a marinade or a sauce for grilled steak, but try it on fish, chicken or pasta.   


Ingredients:
  • 1 cup firmly packed fresh flat-leaf parsley, thick stems trimmed
  • 3-4 garlic cloves
  • 2 tablespoon fresh oregano leaves (or 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 tablespoons red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
Directions:

Finely chop the parsley, fresh oregano and garlic (or use several pulses on your food processor).  Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper and red pepper flakes.  Adjust the seasonings to taste.

Serve immediately or refrigerate either as a sauce or accompany with a soft bread for dipping.  If chilled, return to room temperature before serving.  Can keep in the refrigerator for a day or two.

Serves 4.

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