From DN Recipes by David Nagy · Food & Beverage

Ingredients   Makes about 2 cups

Published

Chimichurri Sauce

Ingredients

  • 2 tablespoons fresh lemon juice
    zest of 1 lemon
    3 garlic cloves, peeled
    1 teaspoon dried oregano
    1/2 teaspoon ground cumin
    ½ teaspoon fine sea salt
    ½ teaspoon freshly ground black pepper
    ½ teaspoon dried crushed red pepper
    ½ cup fresh basil, packed
    1 cup fresh cilantro, packed
    1 cup fresh parsley, packed (I like to use flat-leaf parsley, but curly leaf will also work fine)
    2 tablespoons red wine vinegar
  • ½ cup olive oil

Instructions

  1. Combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
  2. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.



Ingredients   Makes about 2 cups
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 3–4 garlic cloves, thinly sliced or finely chopped
  • ½ cup red wine vinegar
  • 1 tsp. kosher salt, plus more
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ¾ cup extra-virgin olive oil

Preparation
Step 1 Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
Step 2 If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Step 3 Remove meat from marinade, pat dry, and grill.
Step 4 Spoon reserved chimichurri over grilled meat.