Author Notes
Chimichurri is my “go to” sauce for steak and is equally good with fish, especially meaty fish like sturgeon. To cook with it, apply it liberally before the ingredient is finished cooking and sear it on. Serve with more on the side. Also delish with potatoes, cheese, black beans, chickpeas, tomatoes and cucumbers. The recipe makes a lot because I love it. It's fine to halve it.
I like reproducible results and have included the gram measurements to make it so. When measuring herbs, cup measurements are extremely subjective.
—Karen Barnaby
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Ingredients
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2 cups
Italian parsley leaves and delicate stems, packed, approximately 1 large bunch (50 g)
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1/4 cup
fresh oregano leaves (5 g)
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1/2 cup
cilantro leaves and delicate stems, packed, approximately 1/2 of a large bunch (20 g)
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1 teaspoon
dried oregano (.6 g)
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3
cloves garlic, smashed (10 g)
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1 1/2 teaspoons
sea salt (7.5 g)
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1 cup
extra-virgin olive oil (200 g)
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2 tablespoons
red wine vinegar (30 g)
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2 tablespoons
finely chopped shallot (15 g)
Directions
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Combine the ingredients from the parsley to the red wine vinegar in a blender or food processor. Pulse until a coarse paste is formed. Scrape into a storage container and stir in the shallots by hand. Keeps for 1 week, covered and refrigerated. Freeze for longer storage.
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