Chimichurri Sauce

From the Giulioni kitchen, Executive Chef Tom puts together a terrific rendition of an authentic South American Chimichurri Sauce. This is the perfect accompaniment for grilled steak or chops.

Sept 6, 2020 - Serves 8+

INGREDIENTS

• 3 to 6 cloves garlic (to taste)
• 2 tablespoons chopped red onion
• 2 cups fresh flat-leaf parsley (firmly packed)
• 1/4 cup fresh oregano leaves (optional) or 1 teaspoon dried oregano
• 1/4 cup fresh cilantro (optional)
• 1/2 to 3/4 cup olive oil
• 2 tablespoons red wine vinegar (or to taste)
• 1 tablespoon lime juice (or to taste)
• Kosher salt and red pepper flakes (to taste)

METHOD

1. Pulse the garlic and chopped red onion in a food processor just until they are finely chopped.r

2. Add the parsley, oregano, and cilantro, as desired, and pulse briefly, just until the herbs are finely chopped.

3. Transfer the mixture to a separate bowl.

4. Add the olive oil, red wine vinegar, and lime juice and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely pureed, just finely chopped).

5. Season with salt and red pepper flakes to taste.

6. Store in the refrigerator until ready to serve.

CHEF's NOTES:

• If you, or any of your guests have an avdversion to cilantro, just skip it and add extra parsely instead.