From The Kitchen Of Rachelle Underwood

Tuesday, March 30, 2010

Chimichurri Sauce

This is a sauce that is my new favorite condiment. It is used in Latin cuisine, think...Argentina. This sauce is good with ANY type of meat/seafood. I love making it up, and using it all week for dinner. The sauce tastes a little off right after you blend it all up. But after a couple of hours of sitting, the flavors meld together, and become very harmonious. You don't need to store this in the refrigerator, as it contains nothing that can go bad. Try it really bumps up the flavor of plain old meat. (It is also good on top of white rice)
Chimichurri Sauce

1 c. cilantro leaves
1 c. flat leaf parsley
1/2 c. mint leaves
4 garlic cloves
3/4 - 1 c. olive oil
1/4 - 1/3 c. red wine vinegar
Salt and Pepper to taste

Blend all herbs, and garlic in a blender or food processor. Add vinegar, and pulse. Add olive oil and salt and pepper, blend until incorporated. Let sit for at least an hour, stir mixture, and serve on top grilled meat.


Anonymous said...

decribe the flavor of this sauce, it looks good but can you tell it has mint in it? I am kind of like himmm what would that green sauce taste on white rice? :) jwells

Rachelle Underwood said...

The mint brightens the doesn't scream mint. It more tastes like garlic/herb and vinegar yumminess. Try it, it's really good!

Becca said...

This fabulous sauce is on the menu for tommorow night. See I am trying to be cooking Barbie like you! Actually, maybe I'll just shoot for cooking Skipper or someone less cool ;)

Becca said...

ps...I love how you describe the flavors as becoming "harmonious" :)....perfect choice of words ;)