Chimichurri sauce has become synonymous with Argentina and grilled meat. The origins of this wonderful sauce, however, remain the subject of much debate. Its name has been attributed to an Englishman named Jimmy Curry, an Irishman named Jimmy McCurry, and a mangling of the phrase “give me the curry”. Call it anything you want but don’t call it late to dinner, it is way too good with grilled meat to miss.
Red and Green Chimichurri Sauce
- Food Processor or blender
- 1½ cup Fresh parsley, washed and dried
- ½ cup Cilantro
- 8 cloves Garlic, peeled
- 1 tsp Dried oregano or 4 tbsp fresh oregano leaves
- 1 cup Extra virgin olive oil
- ½ cup Red wine vinegar
- 1 tsp Kosher salt
- ½ tsp Crushed red pepper flakes
- 1 large Red bell pepper, stems and seed removed and roughly chopped
- 1 medium Shallot or ¼ onion, chopped
- 4 cloves Garlic, peeled
- ½ bunch Fresh parsley
- ½ bunch Fresh cilantro
- ⅓ cup Red wine vinegar
- 1 tsp Paprika
- ½ tsp Ground Cumin
- 1 tsp Dried oregano
- ⅓ cup Extra virgin olive oil
- Kosher salt and fresh ground pepper
- Place parsley, garlic, and oregano in the work bowl of a food processor or blender. Pulse until finely chopped. Scape down the sides, if necessary.
- Transfer to a medium bowl and whisk in vinegar, oil, salt and red red pepper flakes. Use right away or refrigerate covered for a few weeks.
- Place all ingredients, except oil, in a food processor or blender. Pulse to combine everything. With processor running, slowly drizzle in oil to form a paste-like consistency. Adjust seasoning and either serve immediately or store in refrigerator.