Chimichurri everything

For those who love cilantro, this one’s for you.

Chimichurri is a type of sauce that uses herbs such as cilantro and is made by blending the herbs with garlic and olive oil, at a minimum. Some make a combination of cilantro and parsley, and some prefer to use just parsley.

Chimichurri goes well on almost everything. 

This raw sauce is inspired by the Argentinian chimichurri where the same sauce is used in steaks and other grilled meats. This sauce is super versatile and can be used in any food dish you like, be it as a marinade, as a sauce or even as dressing to your salad.

In making this, all you need is a bunch of cilantro leaves, including roots. To maximize the parts, I make Kratiem Prik Thai paste using cilantro roots (blend the roots with white pepper and garlic) and then the leaves and stems I use to make chimichurri. When you combine the two, the flavor bomb is amazing!

Make sure to keep a jar of this chimichurri sauce in the fridge all the time. It comes in handy especially when you’re lazy to cook!

1/4 kilo cilantro leaves including roots

1 head of garlic, peeled

1/4 teaspoon black pepper

1 cup of olive oil

Other spices as desired

Procedure:

1. Clean the cilantro thoroughly and pat dry.

2. Separate the roots from the stems and leaves and set aside. You can make the Thai paste by blending (or best to use mortar and pestle) the roots, white peppercorns and garlic. Use this as desired in your dishes (think as marinade for fried chicken, stir fries, etc).

3. In a blender, add the ingredients and blend to a paste.

4. Transfer to a jar and keep in the fridge

Notes:

– No need to season the sauce just yet – you may season this later on as you use this in your meal preparation.

– Other uses of chimichurri:

a. Rice noodles – cook rice noodles, add chimichurri, season with light soya sauce and sesame oil and you have a super instant and healthy noodle dish. Top with desired garnishes;

b. Salads – use this generously as your salad dressing with your preferred leaves;

c. Opt to use this in your next baked prawn dish instead of the usual cheese for variety.

Happy cooking!

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The author may be reached at kaycalpolugtu@gmail.com or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.