Whether as a marinade or a sauce, it’s tough to deny that one of the best complements to a good steak is some freshly made Chimichurri sauce. Chimichurri sauce is really easy to make, adds immense flavor, and has a long tradition of making meat taste better. A favorite in Latin American cultures cuisines, chimichurri has exploded as one of South America’s greatest culinary exports.
In a blender, combine the parsley, cilantro, serrano, lemon juice and ½ cup of water. Turn blender on high. If blades do not catch the mixture and blend into a puree, open the top of the blender and slowly pour in more water until the mix blends properly. The mixture should turn a bright green.
With the blender on moderate speed, incorporate the olive oil. Blend just until combined. Over-blending will make the olive oil bitter.
Once the mixture is thoroughly blended, add the minced garlic, salt, pepper and remaining cilantro and parsley. Pulse to combine.
Ingredients
Directions
In a blender, combine the parsley, cilantro, serrano, lemon juice and ½ cup of water. Turn blender on high. If blades do not catch the mixture and blend into a puree, open the top of the blender and slowly pour in more water until the mix blends properly. The mixture should turn a bright green.
With the blender on moderate speed, incorporate the olive oil. Blend just until combined. Over-blending will make the olive oil bitter.
Once the mixture is thoroughly blended, add the minced garlic, salt, pepper and remaining cilantro and parsley. Pulse to combine.
