This is a recipe I borrowed from my mom, because even though I have never been to South America, she has been to Argentina many times where chimichurri is king. A green sauce as traditional as salsa verde or pesto, this sauce uses up all of that parsley your garden has been producing all summer. Traditionally served with beef this sauce adds an herbaceous richness to halibut. The heat from the sauce can be tempered with the accompaniment of a dollop of lime-sour cream.
Ingredients
- 8-10 small to medium sized garlic cloves
- 1 jalapeno pepper, chopped and seeded
- 1 and 1/2 tsp salt
- 1/2 cup fresh cilantro, chopped
- 3/4 fresh flat-leaf parsley, chopped
- 1/4 fresh oregano, chopped
- 4 Tbsp. white vinegar
- 1/3 cup extra virgin olive oil
Instructions
- Combine garlic, jalapeno, salt, cilantro, parsley, oregano, and white vinegar in a food processor or blender.
- Grind into a paste and then slowly drizzle the olive oil in as you blend.
- Serve with prepared fish or meat.
© 2024 Copyright Alaskan Fish and Chicks
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.