Chim Chimini Chim Chimini Chim Chimichurri Sauce

I apologize.  The title is a bad pun, and spelled incorrectly on top of that, but if it makes you feel any better, I've already punished myself by having all the songs from Mary Poppins running through my head for the last hour.

Chimichurri Sauce--yet another reason I'm glad I'm married. Translated that means when I eat this in a restaurant I don't have to worry about never getting asked out again because of the wafting garlic breath that comes along with it, AND I have someone I don't have to apologize to for asking the crass question:  "Do I have some of the green stuff in my teeth?" while grinning like an idiot in public for the tooth check.

My entry for Weekend Herb Blogging, created and hosted by Kalyn of Kalyn's Kitchen.  My herb of choice this week is parsley.  Does garlic count as an herb too, or just as an in-law repellant?

I first had this as a dipping sauce for foccacia and olive bread in a local steak house.  The other three dipping sauces they served along with it escape my memory.  I was a happy girl when an internet search came up with the recipe so I don't have to pretend to want steak every weekend just to get to this sauce.

Gene loves this on bread but also on his steak, chicken, shrimp, or basically, a spoon. I prefer to use it less as a sauce and more as a garnish.  I'll upload pics tomorrow of the rustic soup it added the perfect bite to.

Once again, I've changed it enough I don't remember the original recipe so I'll just give you how I've made it the last few times:

Chimichurri Sauce

Large bunch of flat leaved parsley

4-5 garlic cloves

1 lemon, juiced and zested

Coarse salt to taste

1/3 cup (or more) Olive oil

Optional:  red chile hot sauce

1)  Trim the parsley. Peel garlic.  Process lightly in food processor.

2)  Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny, and add chile sauce to preferred taste.

Comments

[kalyn]

This is one of the things I've been meaning to make but just haven't gotten to yet. I love the sound of it, and I think I have all the ingredients right now. Better make some!

[sher]

Yes, I love this too. And the garlic breath will keep vampires away!

[Ivonne]

This is one of my very favourite sauces, Glenna! Well done!

[Glenna]

Thanks y'all! Appreciate your comments!

[Rosie]

Here's an odd question: will it freeze? I have way too much parsley in the garden and it would be awsome to have some of this putaway for the dull grey days of winter...

[Glenna]

Rosie--I think it will. I've never done it but I think the oilin it would keep it from freezing all the way through so you probably still be able to spoon out what you wanted at the time.

Someday soon I'm going to do a post about the herbs from Gourmet Gardens. Theirs are preserved in a canola oil base. They tell you to keep them in the fridge or freezer and that you can use them diretly out of the freezer.

I think it's worth a shot because then we could have the chimichurri available all the time. Let me know what happens if you do it, okay?

[gattina]

Glenna,
I have all the ingredients ready... and I'm sure I'll make your sauce over and over again, lucky me I'm married too!

[Glenna]

Gattina--Excellent! I'm going to try freezing it too, like Rosie talked about and I'll let you guys know how that worked out.

[Lisa Morgan]

The chimichurri looks gorgeous. I adore stuff like this. Can't wait to try it. Anything with garlic!

[leeser]

I bet it would freeze okay-pesto does, it might lose its texture a bit. Try it with lime juice and cilantro instead of lemon and parsely-ohmigod good.

[Glenna]

leeser--Thanks! I did end up freezing it and it worked great. Now I keep it in the freezer all the time so I have it any time I want it. I like that a lot!

[Jenny]

Thanks for the recipe! I've used it and everyone loves it!

[Glenna]

Jenny--that's wonderful to hear! Thank you! You reminded me. I need to make some soon...,my freezer stash is gone.

[Guido da Cook]

Making this today for the first time. Using sirloin instead of flank steak. Hope it works out, as it is for a birthday dinner.

[Glenna]

Excellent! I'm belated keeping my fingers crossed for you!

[Guido da Cook]

Absolutely wonderful!! Even the family picky eater went back for more. Will definately be making this again, and again, and AGAIN!! :-)

[Glenna]

Brian--Rock on! that's definitely a score, eh?!

[Carlos Ramos]

My Dear,

You forgot one main ingridient to the chimichurri, which is oregano or all the italians herbs combine. Try this recipe then let me know the difference. I was born in Uruguay the chimichurri original place. Also change lemon juice for vinegar an add some basil too.

ciao,

Carlos.

[Carlos Ramos]

My Dear,

You forgot one main ingridient to the chimichurri, which is oregano or all the italians herbs combine. Try this recipe then let me know the difference. I was born in Uruguay the chimichurri original place. Also change lemon juice for vinegar an add some basil too.

ciao,

Carlos.

[Glenna]

Sounds wonderful. I'll have to give those changes a try next time!