Sunday, May 15, 2011
Make You Purr-y Chimichurri
Chimichurri, chimichurri, you'll be gone in a hurry, you make me all purr-y, chimichurri, chimichurri. This is the song I sing to my chimichurri as I blend up all its delicious ingredients...ok, so I'm not the best song writer in the world, but chimichurri might just be one of the best sauces in the world. Chimichurri is an Argentinian sauce (What up, my loyal Argentinian readers!!) that is used for marinades and also as an accompaniment to grilled meats. It is so effin good, it makes me feel like new money. All fresh and crisp and alive! You must try this now that grillin' season has arrived.
There are a billion different ways to make it, but this bitch does it like this:
1 cup of parsley, just the leafy part, cut off the stems
3-4 cloves of garlic
2 tablespoons of white wine vinegar (though I'm sure you can use red wine vinegar if that's what you have)
1/4 cup (maybe more) of olive oil
1/4 teaspoon of crushed red pepper (I was out so I used cayenne, worked just as well)
1 tablespoon of lemon juice
Take all your ingredients and blend them up in a blender or food processor. Put in a bowl when you have a saucy consistency. Cover and refrigerate to get all those yummy flavors to make out with each other and serve with grilled chicken, fish, beef or pork. I have added in red onion, oregano and basil in the past, all adding a slight variance to the flavor, but each time it still tastes amazing.
Oh...and you're welcome.