A popular condiment in South America particularly in Argentina, the bright green color of this chimichurri mixture, shown above, makes an attractive and flavorful topping for roasted and grilled meat. It also worked quite well for my pan-fried salmon (shown below). It may also be used as a marinade or dip. I had some fresh prawns that I butterflied and stuffed with the chimichurri then baked. It turned out quite tasty too.
|pan-fried salmon topped with chimichurri|
In a food processor or blender, grind together a mixture of chopped parsley, garlic (use roasted garlic for milder flavor), a pinch of red pepper flakes, red wine vinegar, lemon juice (optional), olive oil, salt and pepper. Gradually add more olive oil if mixture is too dry. The sauce keeps well in the refrigerator for a few days.
|roasted pork tenderloin with chimichurri|