Bright and vibrant with a tangy bite, this traditional chimichurri is not only easy to make, but goes great with grilled meats, crusty baguettes, or as your new favorite garlicky table condiment.
Traditional Chimichurri
Description
More of a condiment than a sauce, there is nothing like fresh chimichurri. Commonly used on grilled meats or as a dipping sauce for bread, once you make this, you will undoubtedly be looking for new ways to incorporate it into your cooking.
And while it will keep in the refrigerator for up to three days, it's quick and easy enough to make fresh whenever you need it.
Ingredients
Instructions
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Grind the Cumin
Grind cumin with a mortar and pestle
Of course you can just use regular ground cumin, but fresh grinding the cumin seeds will add an amazing aromatic punch to your chimichurri. It's that "secret ingredient" people will wonder about! -
Gather the Ingredients
Gather all your ingredients. Remove the stems from the oregano, parsley, and cilantro.
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Add Ingredients to the Food Processor
Add all the ingredients to a food processor. Work in batches if necessary.
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Blend and Adjust
Pulse the food processor several times to finely chop. Scrape down the sides and repeat. Adjust liquids / herbs until you reach the desired consistency. Add salt and pepper to taste.
Many restaurants will serve their chimichurri dripping in oil, but personally, I like a chimichurri that is almost paste-like. You can adjust the consistency by adding additional oil and vinegar - a few tablespoons at a time to make it more liquidy, or add more cilantro and parsley to thicken it up.