The Missing Ingredient

A Food Blog

Chimichurri Sauce September 15, 2008

The original recipe as written basically tasted like chopped up parsley in oil.  I tried adding the onion but that didn’t do anything special either and was still lost in the weird texture.  I decided to pop the mixture in a blender and it turned out great.  My changes are in green.

Source:  Food & Wine Magazine

2 cups chopped parsley

2/3 cups extra-virgin olive oil (1/3 plus 1 Tbs.)

6 Tbs. fresh lemon juice

2 Tbs. minced garlic (5 cloves; which was less than the 2 Tbs)

2 tsp. crushed red pepper

1/4 cup minced red onion

Salt and freshly ground pepper

 

1.  In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper (and onion) ; season with salt and pepper.

2.  Combine in blender and mix until a paste forms.

3.  Serve with thinly sliced grilled skirt steak and sweet potato fries.

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