Chimichurri is one sauce worth adding to your repertoire.
The spicy and piquant green sauce from our friends in South America is good with just about everything. They use it mostly to marinate or serve with grilled beef, but it goes great with just about anything else: chicken, fish, vegetables. Anything.
Chimichurri
1 bunch fresh parsley (Italian or curly)
1 bunch cilantro (or oregano or tarragon or any other herb you like)
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes, or to taste
1 1/2 ounces red wine vinegar
4 ounces extra virgin olive oil
Combine all ingredients except oil in the bowl of a food processor. Pulse it to a rough paste.
Turn the food processor off, and (important!) wait for the blade to stop spinning. Use a spatula to scrape down the sides.
Repeat steps 1 and 2 until the mixture is smooth. Whisk in the olive oil, or drizzle it in with the blade turning.
Taste and season with additional salt or red pepper flakes if desired. Spoon finished chimichurri over something hot and delicious, and eat it immediately.
Makes about 1 cup.
Food on 02/10/2016