Diary of a Saucy Lady: 6 Ways to Use No-Cook Chimichurri
Our summer of no-cook sauces continues with a zesty puree of fresh chili and herbs that's perfect for grilling season.
Chimichurri SauceThe classic version of this Argentinean sauce is made with parsley and crushed red pepper. For a fresh summer take we’ve added citrus-kissed cilantro and traded out dried pepper flakes for the juicy heat of a ripe chile.
Ingredients4 small garlic cloves4 cups fresh cilantro leaves2 cups fresh flat-leaf parsley leaves1/2 cup extra-virgin olive oil $1/4 cup sherry vinegar1 teaspoon kosher salt1 Fresno chile, seeded and coarsely chopped
Preparation1. With food processor on, add garlic through food chute; process until coarsely chopped. Add remaining ingredients; process until mixture is finely chopped. Refrigerate 1 to 2 days.
- For an herbaceous twist on shrimp scampi, toss chimichurri with hot grilled shrimp, cooked linguini, a splash of pasta cooking water and a small pat of chilled butter—the butter will melt and emulsify into a velvety sauce, for an herbaceous twist on shrimp scampi.
- Stir into cooked, cooled grains for an instant grain salad; just add your favorite fixins, like halved cherry tomatoes and crumbled feta.
- As a marinade for grilled veggies
More No-Cook Summer Sauces: