Chimichurri is traditionally an Argentinian condiment that is slightly spicy, and delicious with just about everything. I love to serve it alongside grilled or roasted meats and vegetables, and in just about any type of sandwich (mix it with a teaspoon of mayo for a great sandwich spread). It also works as a unique dip.
In this recipe, the flavors of the cilantro, jalapeño, garlic, and lime mix with the interesting taste of coriander, and hints of smokiness from the paprika. I also used leeks instead of onion to give the sauce a silkier finish, but feel free to use a quarter of a large onion or the white parts of two scallions if you can’t get leeks.
- 1 leek, green parts discarded, sliced
- 1 bunch fresh cilantro
- Juice of half a lime
- 3 tbsp olive oil
- 1 clove garlic
- 1⁄2 – 1 whole jalapeño, roughly chopped
- 1⁄4 tsp smoked paprika
- 1⁄4 tsp ground black pepper
- 1⁄2 tsp ground coriander
- 3⁄4 tsp salt
Add all the ingredients to a food processor or mini prep. Pulse until the leek, cilantro and jalapeño are processed into small bits, and the consistency resembles a slightly chunky spread.
Transfer to an airtight container and store in the fridge for up to a week.