One of my favorite steak sauces is chimichurri. Quite popular in Argentinian barbecues, chumichurri is a herbs and olive oil sauce. Salty and delicious, it is the perfect addition to any grilled piece of meat.
Today I was serving ham to the kids and I thought a chimichurri could give it a nice kick! Well, my kids approved it! My son claims is the best sauce I have ever made (and he is my picky eater). I will be making it again for him as it packs a lots of nutrients in a single delicious bite!
So here it is, my quick easy version! As you know I cook with what I have available, so I used what I have in my garden. This may not be a 100% traditional Argentinian chimichurri, but a fantastic chimichurri it is!
Ingredients (makes 1 cup):
- 2 tbsp white vinegar
- 1 tbsp chopped garlic
- 3/4 cup chopped fresh parsley
- 1/4 cup chopped mixed herbs: Lemon thyme, Oregano, Chives
- 1/2 cup of olive oil
- Salt and freshly ground black pepper to taste
In a blender, put the vinegar, garlic and all the chopped herbs, start to blend. Take your olive oil and slowly pour it continuously on the blender. You will see how the herbs will start to blend into the oil and it would turn light green. Once the herbs are blended to your liking, season it with salt and freshly ground black pepper to taste. Serve on top of your meat, or like in tonight's dinner, on top of ham.