Good Taste is the Worst Vice

Chimichurri sauce

My first taste of chimichurri was a revelation.


It was fresh, and mouth-wateringly tangy, and just tasted… green.  


I’d heard of chimichurri before, but didn’t really know what it was. Turns out it’s an Argentinian sauce served with steak.  (No wonder it’s good; they do know how to eat steak down there!)

D’s mom is a superb cook, and often grills lamb or beef when we’re up at the lake house. Her chimichurri is the perfect accompaniment.

The basic chimichurri recipe includes lots of parsley, some garlic, olive oil, and vinegar – but it can be adjusted and dressed up in a myriad of ways, with different herbs or spices. Because D’s mother isn’t a fan of garlic, she uses scallions or ramps instead, and I found that I didn’t miss it – without garlic, the flavor of the herbs comes through cleanly. She also adds plenty of cumin, which contributes a mysterious, earthy funk.

After our latest dinner at the lake, during which I lavished chimichurri sauce not only on the lamb but also on potatoes and asparagus (it’s fantastic on anything!), she sent over the recipe so that I could learn to make my own.

I tweaked the recipe just a little, using more cilantro and a bit less vinegar.  Her suggestion to use an immersion blender made this a fun project – I never seem to get around to using all my kitchen gadgets! – and also yielded a beautifully emulsified green sauce.

Try it.  I promise, you’ll like it!

Chimichurri sauce
1 cup flat leaf parsley
1/2 cup cilantro*
1/2 cup chopped scallions (about 3), darker green portions removed
3/4 cup olive oil
1/4 cup red wine vinegar
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
1/2 tsp red pepper flakes (optional)



Combine parsley, cilantro, and scallions with olive oil and vinegar.  Blend thoroughly using an immersion mixer (or in a food processor).


Mix in seasonings and adjust according to taste.




*If you don’t like cilantro, sub in another leafy herb like basil


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