Chimichurri is a typical Argentinean marinade/condiment - usually served with grilled steak, another Argentinean speciality. The most important part of Chimichurri is using lots of fresh parsley, and since I had it on hand this recipe is a nod to this flavorful green sauce.
1 cup packed fresh parsley leaves
1 TB white wine vinegar
2 tsp minced garlic
2 stalks scallion, chopped
Ground fresh pepper and dash of salt
1 TB hot water
Just like the cilantro pesto, this recipe only requires 2 steps: adding all ingredients (except oil) to a food processor and blending, then adding the oil gradually (through the hole on the top of your processor) and blending again! It will be a pretty thick sauce, which makes it good to just put right on top of grilled chicken or steak. It will also be a beautiful bright green color, which adds great color to any dish.
I used mine as a marinade for chicken breast, which also worked well. So get creative! Also, like I did with the cilantro pesto, you can freeze this sauce in an ice cube tray so that you can take out a little at a time to use for just a couple portions, rather than needing to buy fresh parsley every time you want a dish with this sauce.