The Best Chimichurri Sauce
Green and pungent, this is my favorite version of the famed Argentinean sauce. For a more traditional version, substitute fresh oregano for the cilantro, and red wine vinegar for the lime juice. Serve it with fat, juicy rib eyes, grilled chicken breasts, or tuna steaks.
Recipe information
Yield
makes 1 to 1 1/2 cups
Ingredients
1/4 cup coarsely chopped garlic
1 bunch scallions, trimmed, split lengthwise, and chopped
4-5 jalapeños, seeded and finely diced
1 bunch Italian parsley, stemmed and finely chopped
1 bunch cilantro (leaves and tender stems), finely chopped
Juice of 3 limes (about 1/2 cup)
1/4 to 1/2 cup extra-virgin olive oil
Salt and pepper
Preparation
Combine everything except the olive oil, salt, and pepper in a medium bowl and stir to combine. Add the olive oil to desired consistency. Season to taste with salt and pepper.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
