To rip-off Tracy Jordan, I want to take this sauce out behind a middle school and get it pregnant. So it can have lots of little chimichurri babies. So we can have some sauce every day. Because that is how often we use this sauce at casa Hot and Spicy- every day.
Now, everything on this blog is aggressive and this is no exception. But chimichurri isn’t spicy aggressive; it’s garlic aggressive. I like my chimichurri so garlicky that I get agoraphobic afterwards and can’t face strangers. But, if you’re not as garlic gung-ho as we are, you can decrease the amount of garlic or sauté it first to mellow out the flavor.
Lightened up from www.simplyrecipes.com
- 2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 5-7 garlic cloves
- 1 cup cilantro
- 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/8 cup olive oil
- 1/8 cup water
- 1 Tbsp red or white wine vinegar
- Juice of 1 lemon
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes or cayenne pepper
1. Toss all the ingredients except the olive oil into a blender or food processor. If this is your first time making the sauce, start with a small amount of garlic and add more to taste. Puree the ingredients until finely minced.
2. Slowly add the olive oil while the blender is running
Now, the very best version of this recipe omits the water and uses 1/4 cup of oil. If you can afford the calories, go for it!
Yields 1 ½ cups. Weight Watchers Points Plus: 1 point for 2 tablespoons
This sauce should stay fresh in the fridge for several days. I can’t tell you exactly how many days because a batch only lasts a couple of days around here.
If you liked this recipe, you might also like: