Recipe Wednesday

Recipe #20

My wife found this chimichurri sauce recipe in the newspaper one fine summer day.  I don't remember exactly why she keeps searching for a Chimichurri Sauce recipe, but she mentioned this to me when she saw it.  I determined then that we should try the recipe and I could post it to my blog.  You may want to follow the link to see the original article in the Recipes column of the Flavor section of the Houston Chronicle Chron.com .

Summer Herb Chimichurri

3 cloves garlic, peeled
½ large shallot, peeled
1½ cups packed parsley leaves
1½ cups packed basil leaves
¾ cup packed mint leaves
2 tablespoons sherry vinegar
2 tablespoons freshly squeezed lemon juice
½ cup extra-virgin olive oil
½ small red onion, minced
Kosher salt and freshly ground black pepper



Using the blade attachment of a food processor, chop the garlic, shallot, herbs, vinegar and lemon juice until well combined and slightly chunky. With the motor running, drizzle in the olive oil through the tube in a steady stream until the sauce is well blended and the herbs are finely chopped. Transfer to a bowl, stir in the red onion, and season to taste with salt and pepper. 

Serve immediately, or transfer to a covered container and press plastic wrap directly onto the surface of the sauce. Cover and refrigerate up to 1 week.



This recipe was printed in the Houston Chronicle of Wednesday, September 8, 2010 along with suggestions to try it on grilled and sliced flank or skirt steak.  Mixing with mayonnaise to spread on sandwiches or burgers was also offered as a suggestion.  Salmon might be rubbed and slow roasted in the oven.  It could also be whisked with a little extra olive oil and tossed with seasonal greens for a herb tinged salad.

Please try it.  You will like it!