Tag: Chimichurri

Garlicky Chimichurri Sauce for Grilled Meats, Tofu and Halloumi

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Green and Garlicky Chimichurri

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Servings 1 cup sauce

Ingredients
  

  • 7 cloves garlic (chopped)
  • 1 shallot (chopped)
  • 3 cups Italian parsley (chopped)
  • 1/2 lime (juiced)
  • 1/2 cup olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp red chilli flakes
  • 1 tsp salt
  • 1/4 tsp dried oregano

Instructions
 

  • In a small food processor, place the garlic and shallot and pulse until quite fine. Add the parsley, red wine vinegar, lime juice, and spices, and pulse until fairly fine. Add the olive oil and purée until desired texture.
Keyword Chimichurri, Garlic, Parsley, Sauce

And now for the details…

I am a big fan of sauces in general, and one favourite in our household is chimichurri sauce. And how could it not be? It’s savoury and salty, with a bit of tang. I’m drooling right now just thinking about it. It makes for a great companion with steak or other grilled meats, which is its typical use in its country of origin, Argentina. But I have also really enjoyed chimichurri on halloumi cheese, or as a sauce in tacos.

I think the other reason I am so enthralled with this sauce is that the predominant ingredient is parsley. For me, parsley is an herb that often seems to fall by the wayside of its stronger-flavoured peers like basil, cilantro, or mint. In fact, for a long time, I thought parsley had little to no flavour and was just a garnish to add a green splash of colour to a recipe. But as recipes like chimichurri and tabbouleh entered my life, I started to see parsley take centre stage, and realized the fresh herbaceousness that parsley can bring to the table.

For my recipe, I am calling for Italian parsley, which is flat-leafed, and I find is “wetter” than it’s cousin, curly parsley. You could absolutely use curly parsley instead, but I prefer the texture I get out of Italian parsley.

We will start by loosely chopping the shallots and garlic, and adding them to the food processor. I am going fairly heavy-handed with the garlic in this recipe. If you are wanting a less garlicky experience, feel free to cut down the amount of garlic cloves you add. Pulse the shallots and garlic until they are fairly finely minced.

Next, loosely chop your parsley, removing any large stems, and add it to your food processor with the red wine vinegar, lime juice, and spices.

Pulse all the ingredients together until it has formed a bit of a paste, and the parsley is mostly broken down. Then add your olive oil and blitz the mixture until you have your desired texture.

Pour out into a small bowl and serve with your meal of choice!

Happy eating.