By Nora
We had some friends over for dinner the other night and decided to grill Argentinian Beef Skewers with Chimichurri sauce on the side. This was a recipe I had never tried from this awesome grilling cookbook (that i've written about before) and so I really had no idea what to expect. The beef was delish, but what really knocked my socks off was the Chimichurri sauce. Have you guys had this stuff? Have I been living under a rock? The only way I can describe it is it's like a South American pesto sauce, but the base of the sauce is parsley rather than basil (although there is basil in the recipe I tried). It was so delicious that I ended up mixing it in with the Mac and Cheese I served along side the Argentinian Beef. I also spread the leftover sauce on sandwiches, dipped tortilla chips in it, and put it in pork soft tacos. And look how pretty it is!
This was the second batch I made with all the leftover fresh parsley and basil I had. So now I have an entire tupperware container of the stuff waiting for me in the freezer for future use. YAY!
Chimichurri Sauce
1 cup fresh Italian parsley leaves and tender stems
1/2 cup fresh basil leaves
1/4 cup finely chopped onion, rinsed
1/4 cup finely chopped carrot
1 medium garlic clove
1/2 tsp kosher salt
6 tbsp extra-virgin olive oil
2 tbsp rice vinegar
In a food processor or blender, finely chop the parsley, basil, onion, carrot, garlic and salt. With the machine running, add the oil and vinegar in a steady stream, using just enough pol to create a fairly thick sauce.
What's your favorite side sauce to serve with grilled meat?
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