I am interested in learning about flavorful sauces to spice up my food. I came across this sauce as I was gathering material for my class on Food and Culture. It is an Argentinian sauce and in Argentina they are famous for raising cattle and cooking their steaks over open fire. The Chimichurri sauce is used as a marinade for beef, chicken and seafood and it is an accompaniment as well. I made it without onions and substituted my usual bell pepper and celery for the onions and garlic in this recipe. I really liked the way it turned out. I used it on tuna, steak, and as a salad dressing. It is a very versatile sauce. I used light olive oil to prevent it from being bitter, and instead of using lemon juice, I decided to include the whole lemon, juice and peel.
1 cup of light olive oil
1 stalk celery
1 small bell pepper
1 cup parsley
1 Fresno or jalapeno pepper
2 teaspoons dry oregano or 2 tablespoons of fresh
1/2 fresh lemon
1 teaspoon salt
1 teaspoon black pepper
- Wash all the vegetables, parsley and lemon. Remove seeds from the peppers and lemon.
- Chop the vegetables and lemon in quarters and place in a food processor. Pulse, stopping and scraping down sides occasionally until they are finely minced.
- Add in the parsley and oregano and then pour the olive oil while pulsing several times. The vegetables and herbs should be finely minced but still have some texture.
- Adjust salt and pepper. Spread over meat, poultry, fish, vegetables, or use as marinade.
- I used it on tuna steaks on day one and then marinated a steak overnight and cooked it the next day. It was also a very flavorful as a salad dressing.