We love Latin American sauces from tomatillo sauce to spicy Peruvian aji and flavorful chimichurri. For a dinner we hosted, we wanted a simple dip for crustini’s and pita chips that would also double as a sauce for lamb burgers (stay tuned for this post!) so immediately we thought the fresh summer-time flavors of chimichurri would be perfect.
With origins in Argentina, chimichurri sauce is used in many Latin American countries as a sauce for grilled meats but can be used on almost anything. There are probably hundreds of different variations of chimichurri sauce recipes. Regardless of what variation you choose, you can always tailor it to suit your tastes. Use on grilled beef, chicken, pork or as sauce and/or marinade. Use it as a dip for breads and veggies…the possibilities are endless! We used it on some mini lamb burgers!
- 1 bunch flat leaf parsley (cut off thick stems)
- 1/2 bunch cilantro
- 4-6 cloves of garlic (adjust to taste)
- 1 tbs crushed red pepper flakes
- 1/4 cup red wine vinegar
- Juice from 1 wedge of small lemon
- 1 ts dried oregano
- 1/4 medium white or red onion
- 1/2 cup extra virgin olive oil
- Kosher salt and fresh cracked pepper
Wash and drain parsley and cilantro and remove thick stems. Pulse in blender with garlic, red pepper flakes, vinegar, lemon juice, and oregano until mildly chopped. Then slowly add the olive oil as you continue to pulse, emulsifying the sauce which will turn it slightly opaque. Pulse until desired coarseness, then season with Kosher salt and fresh cracked pepper to taste. Can be used immediately, but we find that the flavors are most intense when you let it sit in the fridge for a few hours or better yet, overnight. Nothing screams of summer more than the explosion of fresh flavors in chimichurri sauce.
Try these with our mini lamb burgers which were a hit at our barbecue.