Chimichurri

By jbwalker

Many chimichurri recipes call for a large volume of red wine vinegar, making the sauce too acidic. After spending an afternoon reading every chimichurri recipe I could find online, I ended up selecting these ingredients. The smoky Spanish paprika helps bring out the other flavors in the sauce and the lemon juice provides just enough needed acidity. I recently served this sauce with steak and sauteed bell peppers on top of bruschetta as part of a tapas themed evening.

Ingredients

• 1 cup flat leaf Italian parsley
• 1/2 cup olive oil
• 1 teaspoon smoked Spanish pimentón-hot (or to taste)
• 1/4 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 1/2 tsp red chili pepper flakes (to taste)
• lemon juice (juice from 1 large lemon)
• 3-4 cloves of garlic
• 1 sprig oregano
• 3-4 leaves of basil

Preparation

Step 1

Place all ingredients in food processor and blend. Let sit in refrigerator for 30-60 min. Use as topping on steak.