The Tastiest Chimichurri

The Tastiest Chimichurri

I don’t cook, but I know what tastes good.  That qualifies me to pass judgment on a good sauce/marinade/dipping thing when I taste it.

This one is super easy and tasty beyond belief.  You can marinate a steak in it, dip bread into it, or pour it over something grilled.  All credit goes to “How to Grill” by Steven Raichlen (although I use more mint than he recommends and citrus vinegar instead of white vinegar).

1 packed cup washed, stemmed, fresh flat-leaf parsley leaves

1 packed cup washed, stemmed, fresh cilantro leaves

1/2 packed cup washed, stemmed fresh mint leaves

6 cloves garlic, coarsely chopped

1 teaspoon coarse salt, or more to taste

1/2 teaspoon black pepper

1/2 teaspoon hot red pepper flakes

1 cup extra-virgin olive oil

1/3 cup distilled white vinegar, or more to taste

1/3 cup cold water

Combine the parsley, cilantro, mint, and garlic in a food processor and finely chop.  Add the salt, black pepper, and hot pepper flakes and process to blend.  Add the oil, vinegar, and water and continue processing to make a thick sauce.  Taste for seasoning, adding salt or vinegar as necessary; the chimichurri should be highly seasoned.