When it comes to making the best sauce, chimichurri is hands down the best. The herbaceous flavor goes with all types of protein and adds such a brightness to the dish. This recipe is my version to add a little spice and flavor to your favorite steak, chicken, fish, or even tofu!
For the herbs, I use parsley, cilantro, and fresh oregano.I think the blend of these three compliments the dish perfectly. Place your herbs into a food processor. I like to use all of the herbs including the stem. This is because I find the stems actually have a lot of flavor and to reduce food waste! Next, add 1 diced shallot, 2 cloves of garlic, salt and some Thai chilis. Now normal chimichurri is made with Fresno chilis but I wanted more heat so I added Thai chilis. Add a little, or add a lot! For a medium to hot spice, I added 6 whole chilis. If you are more sensitive to spice, try 2 to start.
Nest, to brighten the dish, zest 1/2 a lemon. Finally pour in about 1 1/2 tbsp of red wine vinegar. Pulse your food processor until the herbs are all finely chopped. You do not need to use a food processor, but it saves you so much time! Finally, take your herbs and pour your mixture into a bowl. Then start pouring in your olive oil and stirring. I started with 1/4 cup and slowly drizzled it in until I got the consistency I liked. If you want a thicker sauce, add less. Enjoy this over all of your favorite foods!
Ingredients:
-1 bunch parsley
-1 bunch cilantro
-1 pack fresh oregano
-1 diced shallot
-2 cloves garlic
-zest of 1/2 lemon
-pinch of salt
-2-6 whole Thai chili peppers
-1 1/2 tbsp red wine vinegar
-1/4-3/4 cup olive oil
Instructions:
-Place all ingredients into a food processor or blender except the olive oil. Pulse the mixture in the food processor until it becomes finely chopped.
-Pour into a bowl and drizzle your olive oil in 1/4 cup at a time while mixing it in with he chopped herb mixture. Serve over your favorite protein!
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