I love pouring myself a glass of wine and cooking! There is something about being in the kitchen and making food that relaxes me. Perhaps it is the essence of creating something or entertaining that I enjoy, but either way it is one of my happy places.
Back in May, Craig's dad and step-mom visited us from Vancouver. They shared a recipe with us for Chimichurri sauce. Originally from Argentina, this delicious green sauce made with fresh parsley, cilantro, garlic, lemon juice, olive oil, mint, red pepper flakes, and shallots is served over steak .
For us this is the perfect summer recipe, because we grow fresh parsley and mint in our garden. Not too mention it is summer and there is nothing better than grilling steaks and veggies on the BBQ.
Let's not forget about the wine! The mix of citrus and the freshness from the greens makes this mouthwatering sauce a great pairing option with wine. Specifically, with a red wine like Cabernet Sauvignon. This widely known and popular grape variety pairs well with fatty meats such as steak, pork or lamb.
Whatever you prefer this is a must try recipe! We hope you enjoy it!
6 tablespoons extra virgin olive oil
1 ½ tablespoons Sherry wine vinegar (or red wine vinegar)
1 ½ tablespoons fresh lemon juice from one lemon
2 small garlic cloves
1 medium shallot peeled and roughly chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes
1 ½ cup stemmed fresh parsley
1 cup stemmed fresh cilantro
½ cup stemmed fresh mint
Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, and red pepper flakes and a third of the fresh herbs in a blender. Blend until almost smooth. Add the remaining herbs in two additions, pureeing until almost smooth after each addition. Cover and chill until ready to use.
The prep and cook time is roughly 10 minutes.