When your summer garden is overflowing with fresh herbs, it’s the perfect time to whip up a chimichurri sauce for grilled meats. A South American staple, chimichurri is bright green with rich flavors, and especially quick and easy to prepare in a food processor. While most commonly brushed liberally onto meats just minutes before removing from the grill or pan, it can also be used as a marinade. The refrigerated sauce should remain vibrant and tasty for one or two days, but you can freeze leftovers into cubes. (Freezing darkens the color.)
Makes about 1-1/2 cups.
1 cup fresh flatleaf parsley, heavier stems cut away
½ cup fresh cilantro, heavier steams cut away
3 Tbsp fresh oregano leaves (or 1 tsp dried oregano)
1/4 small red onion, roughly chopped
3 cloves garlic, roughly chopped (or 3 tsp from a jar)
1 tsp red pepper flakes
1/4 cup red wine vinegar or white wine vinegar
1 tsp lemon or lime juice
1 tsp kosher salt (or to taste)
3/4 cup extra virgin olive oil
Place parsley, cilantro, oregano, onion, garlic, and red pepper flakes in the bowl of a food processor. Using the blade attachment, pulse the mixture about 5 times. Stop to scrape down the sides, and pulse again a few more times, stopping before it reaches a pureed state.
Transfer the mixture to a medium non-metal bowl. Add vinegar, juice, salt, and olive oil, stirring until well incorporated.
Cover the bowl with a lid or plastic wrap and refrigerate until use. Allow at least 1 hour for the flavors to develop.