Monday, September 29, 2008

Chimichurri Sauce

While I consider myself a fairly adventurous eater, Chimichurri Sauce is something that I have never had before. It's roots are in Argentina and the bold, beautiful green color of this Cooking Light recipe quickly won me over. The blend of ingredients is light and fresh and adds wonders to any beef or chicken main dish.

Chimichurri Sauce

Cooking Light


  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1 large garlic clove
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon water


1. Place first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour oil and 1 tablespoon water through food chute; process until well blended.

CL's Chimichurri Sauce comes together in a flash. The parsley adds the freshness, while the lemon juice and garlic add some tang. The crushed red pepper kicks up the spice without being overwhelming and the rest of the ingredients blend quite nicely. At first I didn't think that the mixture was going to process up very well. As soon as the few tablespoons of liquid were poured in it became a smooth texture and was perfect for pouring over our CL Garlic Rubbed Flank Steak. This was just perfect with some sauteed zucchini and yellow squash and CL's Three-Cheese Macaroni and Cheese. I am anxious to see what other meats and vegetables that this Chimichurri Sauce can enhance.


1 comment:

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