Jon is an amazing cook. You only have to glance at this fabulous dinner he fixed on Sunday to see what I mean. He had been in the mood for some South American-style food for a few days, so when he passed a carniceria last week he stopped in and bought some thin steaks. When he picked up some milk for me he also made sure to get a pile of parsley and some lemons. He almost bought the Chimichurri Sauce, but decided to try making it instead. It's our new favorite sauce!
The recipe is very forgiving--there are actually many varieties of Chimichurri Sauce. A lot of it depends on the style of the cook. So, here's Jon's recipe. (note: Getting Jon to report specific amounts of each ingredient is more challenging than actually making the Chimichurri Sauce; therefore, all amounts with an asterisk (*) are approximate--taste as you go and see what you like!)
Chimichurri Sauce Recipe
1 bundle parsely (like what you buy at the store)
5 cloves garlic
20 mls balsamic vinegar (about 4 teaspoons)
juice from 3 lemons
* 1-1 1/2 cups olive oil
* 1/3 c white vinegar
* 2 tsp each thyme, oregano, basil (start with 2 teaspoons each; add more if you want)
* 2 tablespoons onion powder (start with 2 tablespoons; add more if you want)
* salt, pepper, garlic powder to taste
Blend all ingredients in a food processor until it reaches a thick sauce consistency. You want very small chunks. Refrigerating for two or more hours helps the flavors blend, but we like it fresh too!
Chimichurri sauce is delicious on many things! You can see it in the picture above poured on the steak, potatoes, and rice. It is also a yummy marinade and tasty in any Mexican-style dish (think tacos, nachos, fajitas, etc.). Jon tells me that we pour it much more generously on food than they do in South America, but I just love the flavor too much to put it on sparingly!