Ever since I tried this sauce in Gaucho, the Argentine restaurant in Robinson's Magnolia, it left a lovely impression on my palate. I forgot about it for a while and then was reminded of it again when I tried Senor Pollo early this year. Whenever we had simple get togethers at home, I would drive to Senor Pollo and order extra helpings of the Chimichurri sauce. I loved it so much that I would just eat it with rice or bread! Hahaha..
A few months ago after binge watching Master Chef, I realized that contestants were making it left and right. I searched the recipe on Google memorized it but never got around to making one. But a few weeks ago, I suddenly had this urge to make one. It was perfect because it coincided with our supermarket day.
It was a success, flavor wise. The appearance wasn't quite there, but it tasted good! Hahaha.. This is what my first attempt looked like:
It was mush. I used my Braun Mutliquick 3 Hand Blender - I used the hand blender beaker to chop up all the ingredients and poured in the oil - and it turned into mush. I think I over chopped the ingredients. The flavor was there, but the appearance was not. Hahaha! So my attempt #1 just got a passing mark. Hehehe.. But we finished it in a few days.
Then last Saturday, I suddenly needed to buy chicken breast and as I was walking to the counter to pay - I saw the greens sections, they had parsley! I bought a huge pack and headed home. I wanted to make the Chimichurri sauce again.
So I went home, used the hand blender sans the beaker - and it turned out pretty successful! Look at it:
Not bad right? Well, I think it was a success because it didn't turn into mush! Hahaha..:)
Here's the recipe that I used, I am apologizing ahead because I did not use exact measurements, I just made it according to taste.
2 Cups Parsely Leaves
4 Cloves of Garlic
1 Small Onion chopped
Red Wine Vinegar
The recipes that I've found online said to chop the parsley leaves. I tried chopping but found that it took too long. So I just put the leaves in a bowl and used the hand blender to chop it all up. Then I put the garlic (you can use 2 cloves first and then taste, if you feel you need to add more, do so) and then the chopped onion (you add a little at a time and then add according to your taste).
Then pour the oil into the mixture and blend well. Then add a few drops of the red wine vinegar. I say few drops so you can adjust the taste to your liking. The add rock salt to flavor. Again, add little by little to adjust the taste - remember when you add more than enough, it will be harder to correct.
Add the chili flakes depending on your heat preference. Then a few oregano leaves (I just used the dried ones and I just put very little). Don't forget to taste as you go along, so you'll know how to adjust the taste to your liking. I can't emphasize enough on tasting as you go along.
This recipe will make about 75% of a Mason Pint Jar.
You have your own Chimichurri sauce!