Recipe: Wolfgang Puck’s Chimichurri
Makes about 2 cups
This herb sauce native to Argentina is meant to be served with grilled steaks or other meat. The sauce can be made and refrigerated in an airtight container for up to three days, but the green color of the fresh herbs will darken with time.
1½ cups olive oil
½ cup Spanish onion, cut into small dice
1 tablespoon chopped garlic (from 2 or 3 medium cloves)
Freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons fresh oregano leaves
1 teaspoon dried oregano
2 cups parsley leaves
Freshly squeezed juice of 1 lemon, preferably organic
1. Heat 1 cup of the oil in a medium sauté pan or skillet over medium heat. Once the oil shimmers, add the onion and garlic and cook, stirring frequently, until they are translucent, seven or eight minutes. Season with salt and pepper to taste.
2. Add the vinegar and cook for a few minutes, until the vinegar has reduced a little. Add the fresh and dried oregano and the parsley, and cook until tender, about one minute.
3. Remove the sauté pan or skillet from the heat and cool the sauce to room temperature. Transfer the sauce to a blender, add the lemon juice and pulse until lightly blended. Turn on the blender and pour in the remaining ½ cup of oil, blending until combined. Taste, and add salt and pepper as needed.
Nutritional information per 2-tablespoon serving: 190 calories, 0 g protein, 2 g carbohydrates, 20 g fat, 3 g saturated fat, 0 mg cholesterol, 20 mg sodium, 0 g dietary fiber, 0 g sugar
Adapted by The Washington Post from chef-restaurateur Wolfgang Puck.