Easy Homemade Chimichurri Sauce

Hello and please don't be shocked! I have been a bit of a come-and-go on my blog lately and I have thus been cocooned from news and updates from the Blogger communities which I really feel sorry about. Provided we are having a strange weather here (very hot and dry during the day with a rapid change to cold strong wind in the night) I have been ill and was on bed rest. Although I feel a lot better, I still have this cough, so nasty that my stomach muscles sore and causes terrible low back strain. The lower half of my body feels weird. The only good thing is my husband is ill too so I assume I won't have much use for it anyway.   

That was the not-good part. The so-good part is I am having an easy sauce recipe to share today. Chimichurri has become our most favourite sauce in our house for grilled meat and for baking New Zealand green mussels. A few years back we came across this super yummy fine piece of meat known here as Churrasco, or skirt steak in English which we like very very much (the imported ones at least) and the best sauce for this meat is chimichurri. At the begining we bought the sauce in the bottles what you can find in the supermarkets but 3 times, 3 types they all tasted very bad. So we did a bit of search on the internet to find out what are the main ingredients to make chimichurri and tried it out. No more buying the ready-made ones and only get the fresh and tasty sauce for our grilled Churrasco dinner which we do every Saturday! Sitting outside, roasted vegetables, red wine and the aromatic grilled meat that literally would melt in your mouth and with this sauce, hmmm. Heaven! :-)

Ingredients:

2 bunches of parsley

3 cloves garlic

1 chili
1 teaspoon oregano powder

 1 tablespoon vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/3 cup extra virgin olive oil

Directions: 

1. Cut out only the leafy parts of the parsley. On a large cutting board, chop parsley into smaller pieces and mince it. Half way, cut the chili and mince together until it becomes fine almost like a paste. Transfer into a bowl. 

2. Peel the garlics and use the garlic crusher to press the garlics into the paste bowl (if you don't have the crusher, cut garlics into pieces and mince them with chili and parsley for a fine consistency)

3. Add vinegar, salt, pepper and olive oil. Mix well and let rests for a few minutes before serving.

You can freeze the amount you don't need and just take it out half an hour earlier the next time you need it!

Our usual Saturday dinner

Ditto

 In Cambodia, people seems to grill a lot now too and so far I only see they serve the meat with salt pepper in lime sauce which tastes also good but perhaps this chimichurri is better? Try it, my Cambodian folks!