I stumbled upon this chimichurri recipe before while looking for a couple of savory cinch de mayo recipes. This green sauce made me drool so much I put it on my soon-to-prepare recipe list. But it was only yesterday when I was making this sauce and doing some research on it I figured it out this sauce originally comes from Argentina instead of Mexico. Never mind, as long as it tastes the same I won't fill a complaint…
Chimichurri is very popular as a green sauce on grilled flank steak or another kind of deliciously juicy red meat. I even served it next to a beautiful piece of smooth and fatty pork belly. Speechless...
Ingredients for 2 persons
a handful fresh coriander
a handful fresh parsley
1 tbsp garlic paste
3 tbsp lime juice
1 tbsp onion, chopped
good-quality olive oil
½ tsp cumin powder
Wash the fresh coriander and parsley well and drain them both on a clean and dry kitchen towel. Add them to a blender after that.
Pulse for a couple of seconds into a coarse herb mixture. Then add the chopped onion and the garlic paste to the blender.
Pulse well again for some seconds. Then pour in the lime juice and a couple of tablespoons of olive oil.
Blend well into a nice oily dressing. Season with the cumin and a little pinch of pepper and salt.
Blend the green sauce again. Add extra olive oil if necessary. You should end up with a thick but still quite runny sauce, something like an oily basil pesto. Check the seasoning of the chimichurri sauce and add extra lime juice, pepper, salt or garlic paste to taste if necessary.
Transfer the chimichurri sauce to a clean bowl and serve at room temperature.