Chimichurri Sauce with Parmesan and Spinach

Chimichurri Sauce

The Best Chimichurri Sauce

If you don’t already know, Chimichurri Sauce is a recipe developed in Argentina.  It’s got fresh garlic, green herbs and a spicy kick.  It’s traditionally served over steak but you can use it for many things.  It is my understanding that the local Argentine’s have been brought up with this sauce, on the dinner table, for every meal.  It’s considered a condiment, like salsa or ketchup, and it is absolutely fantastic.

Chimichurri Sauce

My Chimichurri Sauce is Different

In this recipe, I’m going to show you a little twist.  As you read in the title, I like to add Parmesan and Spinach but those are the only changes I’ve implemented.  For example I use Green Onion instead of Red, Lime instead of Lemon, Balsamic instead of Red Wine Vinegar.  So as you can see, it’s more of a Tomato/Tomato thing.  The real major difference is the addition of the Parmesan cheese, the Baby Spinach and the Worcestershire.  The cheese adds richness, the Worcestershire adds bite and the spinach bulks it up and smooths the flavor out so that it’s not overwhelming on the pallet.  Oregano and Cumin are two other fun ingredients that some like to add to their Chimichurri Sauce, so might want to consider those as well.

Chimichurri Sauce Ingredients:

3 cloves Garlic, ground
2 tbsp Olive Oil
2 Green Onion, ground
1 sprig of Fresh Parsley
1 sprig of Fresh Cilantro
4 oz Baby Green Spinach
1 tsp Worcestershire
1 tsp Balsamic Vinegar
1/3 cup Fresh Parmesan Cheese, grated
1/2 tsp Chili Flakes
1/2 Lemon or Lime, squeezed
Salt and Pepper to taste

Follow the instructions in the Chimichurri Sauce video tutorial and blend all of the ingredients together.

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Poor Man's Gourmet Kitchen

I’m just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone’s Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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