Chimichurri is addictive. When I make a batch to go with Lechon Asado or Grilled Beef (steaks, London Broil), I end up making extra just so I can add it to everything I eat that week; scrambled eggs, quinoa, pasta – nothing is safe from my chimichurri obsession.
Of course, cilantro has to be something you love since that is the base in this ultra-simple and ultra-delicious sauce. Think of it like a spicy pesto and then add at will. I do.
There are many variations – the one below is the one that I consistently make – create your own or whip this up!
- 1 cup cilantro
- 8 cloves garlic
- 1/4 cup white vinegar
- juice of 1 lime (or lemon)
- 1/2 cup onion
- dash red pepper flakes
- 1/3 cup EVOO
- Salt and Pepper to taste
Put in chopper and then add the EVOO by hand after so it does not emulsify. Taste and adjust seasoning if needed. Use at will.
ENJOY especially with pork and beef! This is a spicy and strong sauce so a dab will do you!