Chimichurri Sauce

Same as I talked a while back about different cultures having their own version of the trinity in cuisine, so do most have their own version of a green sauce. The French make Sauce Verte, the Germans Grune Sosse, and in Mexico there is the tomatillo-based Salsa Verde. My two favourite variations of the green sauce, however, are the Italian Salsa Verde (parsley, capers, anchovies and garlic base) and Chimichurri which originated in Argentina and Uruguay.

Chimichurri is served primarily as a sauce for steak, but it works equally well with chicken, fish and pork tenderloin. Generally, the sauce is parsley based, but as with most things, is open to interpretation and most savoury herbs work well. I like the addition of cilantro to add brightness and a fresh flavour to the sauce, and sometimes I add mint if I have it on hand. I also prefer the addition of lime juice over lemon juice to compliment the freshness of the cilantro.

Chimichurri sauce:

1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons fresh lime juice
3 garlic cloves, peeled
1/4 cup onion, diced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
1 bunch fresh parsley, stems removed
1 bunch fresh cilantro, stems removed
1 bunch fresh mint, stems removed

Combine all ingredients in blender; blend until almost smooth.