Gimme Some Chimi
This is another one of those ‘keep in the fridge at all times’ sauce. I like to make a quick batch when the cilantro and parsley are looking a little less ‘happy’. By far the best accompaniment or marinade for grilled or barbecued meat, chicken, fish (like shrimp), and vegetables. Definitely add to your eggs any style on Sunday brunch!
Traditionally, Chimichurri is not blended or pureed as much, but I find breaking it down a bit more lends an explosion of flavor throughout.
If you’re not into spicy, reduce the chili flakes and garlic!
-1 small bunch cilantro
-1/4 cup parsley (stems are ok)
-3 cloves garlic - roughly chopped
-1 small shallot - roughly chopped
-1 tablespoon capers (drained)
-2 tablespoons red wine vinegar
-1 tablespoon lemon juice
-1/2 teaspoon salt
-1/2 teaspoon chili flakes
-1/2 cup olive oil - divided
Combine cilantro, parsley, garlic, shallot, capers, red wine vinegar, lemon juice, salt, and chili flakes in blender or food processor - blend until you start to see everything break down to similar size. Still need that bench scraper to make your cooking life easier? Check this one out!
With blender running on low, slowly add half of olive oil in steady, small stream to gently emulsify and coat sauce.
Turn off blender, remove lid and scrape down sides to ensure all ingredients are incorporated.
Blend again, adding in remaining olive oil. Scrape down edges one more time, taste for salt - pulse once more if needed.
Use immediately, or cover and chill! This recipe will make a little over a cup and keep in the fridge for 2-3 weeks (but I guarantee you’ll use it all before that!)