Chimichurri Recipe from Scratch
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…
- a handful fresh cilantro
- a handful fresh parsley
- 1 tbsp garlic paste
- 3 tbsp lime juice
- 1 tbsp onion chopped
- good-quality olive oil
- ½ tsp ground cumin
- Wash the fresh cilantro 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. 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.