This easy-to-make chimichurri sauce will spice up your grilled meats

Since we are officially in the summer season, making dinner on the grill becomes an almost nightly tradition. We grill steaks, chicken, burgers, brats, shrimp, veggies and bread, which makes for a simple way to get dinner on the table without heating up the kitchen.

Do you notice when you eat out at a nice restaurant your food is served with luxurious sauces that take your meal to the next level? You can make those at home, too.

Night after night, grilled meat dinners can get a little bit monotonous. A fantastic way to spice things up is whipping up a batch of chimichurri sauce. This garlicky, tangy, delicious sauce will delight your taste buds. You’ll never want steak without it, unless you’re making another sauce. This is a favorite at our house because of its big flavor.

Perhaps the parsley base is what drew me in initially, since I love tabbouli, which is also parsley based but from another region. I use cayenne pepper instead of crushed red pepper because I find it distributes a little more evenly. Sometimes I use cilantro, and other times, I just use the parsley. The sauce pairs beautifully with chicken, fish and grilled veggies, too.

Chimichurri originated in Argentina, and while this “verde” version is what I’ve enjoyed, apparently there’s a “rojo” version of it, also.

According to Wikipedia, the sauce’s name originates from a word in the Basque language meaning “hodgepodge” or “a mixture of several things in no particular order.” Both descriptions make me laugh. The list of traditional “verde” ingredients vary but usually includes chopped parsley, garlic, salt, olive oil, oregano, red pepper flakes and red wine vinegar. To make the “rojo” version, add tomatoes and red bell pepper.

The greatest part of this recipe is that it only takes a food processor and a couple minutes to whip it up. If you’re lucky enough to have a bit leftover, be sure to save it for tomorrow night’s dinner.

Chimichurri Verde

1 cup (packed) fresh Italian parsley

½ cup olive oil

1/3 cup red wine vinegar

¼ cup (packed) fresh cilantro

2 garlic cloves, peeled

¾ teaspoon dried crush red pepper

½ teaspoon ground cumin

½ teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made two hours ahead. Cover and let stand at room temperature.)

Epicurious.com