I have never been to Argentina or Peru so I am not sure what “authentic” chimichurri should be exactly. Judging from the reading I have done on several of the typical recipe sites and a few blogs though, it seems some people are pretty passionate about their chimichurri. Apparently, there are a few purists out there who are quite adamant about what should and shouldn’t be used as an ingredient. While I respect the idea of sticking with tradition, I like that a chimichurri can be toyed with to result in a variety of different sauces.
When I make chimichurris or pestos I tweak the recipes so that it complements whatever it is that I am serving it with. For this particular version, I was serving with a flank steak dry rubbed w/ Montreal Steak Seasoning, pepper, mexican oregano powder, and cumin. The recipe below continues the Mexican flavors with citrus, chile, and cilantro. My apologies if this offends the passionate purists.
1 bunch of Italian parsley
1/4 bunch of cilantro
5 sprigs of fresh oregano
6 cloves of garlic
1 Serrano chile
1/4 white or yellow onion (I used Vidalia in this)
1/4 cup olive oil
1 Tbsp red wine vinegar
Salt & Pepper
Clean all the vegetables and separate the leaves from the stems of the parsley, cilantro, and oregano – discarding all the stems. Rough chop all the leaves and put all but 1/4 cup in a food processor. Rough chop the chile and the onion and add to the food processor. Use a garlic press and press the garlic into the food processor. Add a dash of salt and pepper then pulse the processor a few times to mix. Splash in the vinegar and begin to add the olive oil in while pulsing. Finish adding the olive oil while pulsing until well mixed, not a puree. Empty the contents of the food processor into a mixing bowl.
Finely chop the reserved 1/4 cup of leaf mix and stir into the mixing bowl. Squeeze in juice from 1 lime and add more olive oil if needed.