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Chimichurri is similar to pesto and has as many renditions as there are cooks. This version incorporates cilantro and resembles the chimichurri most often found in Central America. Use it as a marinade, basting sauce or condiment for grilled steak or chicken.
Ingredients
6 garlic cloves
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
1/2 cup chopped white onion
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
Coarsely ground black pepper
1. Place garlic in food processor; pulse until finely chopped. Add cilantro, parsley, onion, vinegar, oregano and pepper flakes. Add olive oil in a thin stream and process until smooth. Add salt and pepper. Refrigerate, covered, up to 1 week. Makes 1 cup.
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
Nutritional Information
Recipe by Sandra Gutierrez, Relish the Season, "A Good Steak, Latin Style," August 2008.
Per serving: 140 calories, 14g fat, 0mg chol., 1g prot., 2g carbs., 1g fiber, 150mg sodium.
