Chimichurri Sauce
I describe chimichurri sauce as “parsley pesto” to people who have never had it before. I prefer using curly parsley over flat-leaf for its fresh grassy-green flavor. Flat leaf tastes a little like cilantro to me and is less versatile.
4 cups lightly packed chopped fresh curly parsley (about 1 nice bunch)
4 cloves garlic
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
2 tablespoons minced shallot or onion
¾ cup extra-virgin olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Place all the sauce ingredients in a blender and pulse until well chopped and combined. It will have a beautiful green color and will look like parsley pesto.
Recipes adapted from Elizabeth Karmel's "Steak and Cake," © 2019 Workman Publishing Company, Photograph by Stephen Hamilton