As a Chef I get asked frequently for some fun and light sauce ideas. Note: a good sauce is meant to enhance the natural flavors and round out the dish, not overpower it. Someone once asked me to find a sauce that was a one stop shop. Crazy right? Being one for a challenge I started messing around with sauce ideas and asked some chef buddies for ideas and chimichurri kept coming up. The cool thing about chimichurri sauce is that it’s flexible. What I mean by that is this: take out parsley and add cilantro, remove basil and try oregano, get rid of the chili flakes and add some jalapeños. Yes, there you have it. A sauce that can be tailored to go great with things like: beef, chicken, lamb, hybrid striped bass, potatoes and even some Grilled Mexican White Shrimp.
As you will find with our recipes, we highly encourage messing around. Use our recipes as a template to spark some culinary craziness. Switch out ingredients, adjust as needed and have fun. Cooking is a love and passion of ours and we hope it will become the same for you.
| Ingredient | Quantity | Measure | Prep Instructions | |
| Parsley | 1 | Cup | Washed, drained and rough chopped | |
| Garlic | 4 | Cloves | Peeled and minced | |
| Basil | 1/4 | Cup | Washed, drained and rough chopped | |
| Olive Oil | 1/2 | Cup | Use a good oil for this, EVOO is a great choice | |
| Red Wine Vinegar | 1/4 | Cup | Could use White Balsamic if desired | |
| Sea Salt | Taste | Adjust as needed | ||
| Pepper | Taste | Adjust as needed | ||
| Red Pepper Flakes | Taste | Adjust as needed | ||
| Methodology | ||||
| Place all ingredients except the oil into a mixing bowl. | ||||
| Add the oil slowly and using the hand blender to emulsify the mixture. Be sure not to puree the mixture, it should be chunky. | ||||
| Season to taste. | ||||
| If you don’t have a hand blender, this will work great in a blender. Pulse the mixture to get a good final sauce. Don’t puree. | ||||