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In Search of Best Chimichurri Sauce

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In Search of Best Chimichurri Sauce

niki rothman | Aug 14, 2006 05:16 PM

I'm looking for a great sauce for meat that will keep in the fridge for a week. Chimichurri sounds interesting and I'd love to see your recipes for it, or something similar. If they contain cilantro I'd still like to see them but as I'm one of those people who may have the gene that makes cilantro taste too intense, I'll be thinking about substitues for it when I finally create my own Frankenstein adaptation from the recipes I find.

Thanks!

Here's a recent recipe from the NY Times to get us started:

1 tsp chix bullion powder (I'd use Better than Bullion jam base - NR)
8 garlic cloves
3 cups tight packed flat leaf parseley
1 c cilantro
1/2 c. evoo
1/4 c. lime juice
1/4 c. red wine vinegar (balsamic for a touch of sweetness? - NR)
2 tsp. salt
1 tsp fresh ground pep.
1/2 c. boiling water

Dissolve bullion in water
In food processor - pulse everything together.
May be used as sauce or marinade.

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