Chimichurri Sauce

I am so in love with Chimichurri sauce. I could (and do) eat it on absolutely EVERYTHING! The recipe I have for it was made to put a small amount (like a tablespoon) on top of a steak. One tablespoon is simply not enough of this yummy-ness for me. When I make it I usually double the recipe at the very minimum - usually around one batch per person - sometimes more. Besides smothering topping steak with it, I use it on baked potatoes and baked fries, as a salad dressing, eat it with a spoon, put it on chicken & pork chops... now I am craving it and will have to run to the market to get the ingredients. (It has crushed red pepper in it, but it is not at all spicy)

1/2 cup packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1 large garlic clove
2 tablespoons extra virgin olive oil
1 tablespoon water

Place all the ingredients except for olive oil and water in a food processor and process until finely chopped. Add water and pulse a few times. With processor running add oil through chute and process until well blended.


Cheri said...

Oh thank you thank you thank you!
I'm going to make steak Sunday and I'll be topping it with this sauce.
Can't wait!

Kristen said...

oh, i will have to try it.

btw i like the new look to your blog