Gosh! How old has this been sitting in the queue. July 2008!
No story. Just a recipe I've played around with through the years for when I want something to dip my steak into. I like curly parsley for this, but flat-leaf parsley works well too. Normally a diced red bell pepper is used, but I didn't have any on hand and figured a carrot would break the color green a bit. I just like how the greenness of it makes me feel like I'm getting my vegetables, even when I'm eating a steak.
Chimichurri works with grilled chicken too. Or grilled vegetables. This recipe makes quite a bit, so dip it into anything you want. :)
Chimichurri (Argentinian Green Sauce)
1 bunch parsley, roughly chopped
1 scallion, chopped
2 or 3 sprigs mint leaves
1/2 small onion, diced
3 cloves garlic
1 small carrot, diced
1 tsp salt
1 tsp ground black pepper
1 tsp chili pepper or paprika
1 tsp dried oregano
3/4 cup olive oil
1/4 cup water
1/4 cup red wine vinegar
Add all the ingredients into a food processor and puree until the sauce is to your liking. Taste and adjust if necessary.
Serve as a dipping sauce or drizzled over steak.
Who else made chimichurri?
Kirk of Mmm-yoso added a whole bulb of garlic to his version.
EatingClub Vancouver has an even more simplified recipe.
Other green sauces:
Aji Verde (Peruvian Green Chili Sauce)
Chinese Scallion Cilantro Dipping Sauce
Pesto with Arugula and Walnuts
Pesto with Basil and Walnuts
Salsa Verde with Roasted Tomatillos
1 year ago today, Not Quite Corned Beef and Cabbage Sandwich and Coleslaw.
2 years ago today, celebrate your inner Japanese for St. Patrick's Day by making Okonomiyaki (Japanese Savory Pancake). There's a cute little travel anecdote to go with the story too.