Brazilian Cilantro Chimichurri with Tangy Lime and Garlic

Beating herbs with oil and lime juice or vinegar makes a sauce-like paste that isn't very thick or pasty. This Brazilian cilantro chimichurri recipe has garlic and red pepper and other ingredients that pair well with grilled meats.

The processor recipe calls for fresh parsley and cilantro as the primary fresh herbs. Other strong-flavored ingredients include onion, peeled garlic cloves, red chili peppers, and oregano. Olive oil helps the chimichurri hold together when served. Fresh lime juice or red wine vinegar provides acidity that distinguishes chimichurri from other oil-and-herb-based sauces.

You want oil and bits of other ingredients, not a sauce made from herbs. Brief blending times will combine the other ingredients with oil without making a sauce, according to the recipe. The biggest problem people have with this recipe is blending for too long and ending up with a sauce that doesn't have the chopped-herb texture that helps it stick to grilled foods.

Chimichurri can be served with grilled meat dishes. Other serving ideas include using chimichurri as a dipping sauce for grilled vegetables, a marinade, and a sandwich or salad spread combined with mayonnaise. Ideas in the article include making chimichurri in advance, if you can, to let the flavors develop. The article notes that chimichurri flavor improves with age.