Chimichurri Sauce For Meat - Simple, Easy-To-Make Cuban, Spanish, And Latin American Recipes With Photos

We like to make it the easy way. Put everything except the olive oil in a blender and using the "chop" setting, pulse on and off until you have a thick mixture. Do not over process! This is the kind of dish you need to taste and adjust so that you get just the right flavor! So taste it! (The best way to taste it is with a piece of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.)Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either!Several restaurants add to the dish by adding some (or all) of the optional additions. However, we like it just fine without the additions. See what you like -- experiment!Place all ingredients except oil in food processor and using the "chop" setting, pulse on and off until you have a thick mixture. Do not over process! Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.) Taste it and add salt as needed to finish.