Adapted from a recipe on foodnetwork.com.
I grow the herbs in this sauce inside my kitchen on the windowsills of my south-facing windows. It’s such a joy to be able to clip the herbs when I need them. More than that, I love using them in this specific sauce!
OMG, this is an excellent way to preserve the flavors of summer for the whole year! I’ve tried chimichurri with just parsley, with a mixture of parsley and cilantro, and with parsley and basil. However, this recipe, using four different herbs is truly heaven-on-earth. It freezes quite well and is amazing on steak. I’m sure it’s delish on a whole bunch of other foods, so experiment away!
Steaks can be marinated for 4 to 6 hours in the chimichurri, but this sauce really shines when you slather it over a hot-burning hunk of meat!
5 medium cloves of garlic, peeled
1 tsp. salt
½ tsp. black pepper
½ to 1 tsp. dried red pepper flakes – optional
2 to 3 T. finely chopped sweet yellow onions
3 T. rice vinegar
3 T. freshly squeezed lemon juice
½ c. fresh, roughly chopped, lightly packed parsley, leaves and tender stems
¼ c. fresh, roughly chopped, lightly packed cilantro, leaves and tender stems
¼ c. fresh, roughly chopped, lightly packed chives
5 fresh thyme sprigs, leaves and tender stems
½ c. extra-virgin olive oil
Tools: mini food processor with a hole for drizzling, 2, ½-cup mason jars
1. Place all of set 1 and set 2 in the food processor. Put the cover on the processor and give it a few whirls just to somewhat chop.
2. With the processor running, slowly drizzle the olive oil into the mixture via the drizzle hole.
3. Pulverize until all of the ingredients are well incorporated and you have a homogenous mixture.
4. Divide the mixture into the two ½-cup mason jars. Store in fridge or freezer.
NOTE: At room temperature or in the fridge, the sauce will eventually separate into an oil component at the top and an acid component at the bottom. All you have to do is bring to room temp and stir.
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