- 1 large bunch of flat leaf parsley (rinsed) stems and leaves
- 2 cloves of garlic
- 3-4 T olive oil
- 1-2 limes juiced
- 1 T finely chopped scallion
- ½ t dried red pepper flakes
- ½ t dried oregano
- 1 t fresh cracked black pepper
- Kosher Salt to taste
One of my absolute favorite pureed sauce aside from pesto is a very similar sauce made with fresh parsley. This pureed parsley and olive oil sauce is so bright and vibrant it reminds me of all the tastes of summer in one simple sauce. Chimichurri sauce originated in Argentina and has seen hundreds of different adaptations and variations. I like lime juice heavy and subtle garlic with just a little spice, but feel free to adjust your sauce accordingly. I use this sauce on everything but it is especially great on summertime grilled meats and vegetables.
1. Place parsley, garlic, red pepper flakes and oregano in a food processor.
2. Sprinkle in some Kosher salt, then add lime juice. The olive oil is added last so you can adjust the consistency of your sauce.
3. A little less and it will have a paste consistency, a little more and you will have a spoon-able sauce. I prefer the latter.
4. Finish by mixing in the fresh chopped scallion, black pepper and any necessary additional sauce. Serve same day.
If storing, choose an airtight container and place plastic wrap in contact with the surface of the sauce before covering, this trick works with guacamole as well as it prevents the contact with the air that begins to turn green sauces brown. Remember to let is come to room temperature for a while if you use it straight from the refrigerator as the cool olive oil will be very thick.