Chimichurri is an herb-based condiment that has roots of origin in Argentina and Uruguay. It is often served on top of or alongside grilled chicken, grilled steaks, roast beef, roast pork and pork sausages. It is made from parsley, garlic, salt and pepper in a base of olive oil and vinegar. Some versions add dried oregano; a pinch of hot pepper; others add chopped cilantro or a bit of chopped onion. The amount of garlic in each recipe varies from a few cloves to a whole head.
The recipe below is from Danielle Polansky and is in the book, “Become a Fat-Burning Machine.”
1 cup Italian flat leaf parsley
1 cup cilantro leaves
1 clove minced garlic
½ cup olive oil
1 tablespoon apple cider vinegar
½ teaspoon sea salt
Place all ingredients in a food processor or high-powered blender and blend until smooth.
Serve with the meat dish of your choice.