Chimichurri Sauce

Oh, chimichurri, how I love thee. The first time I had chimichurri was at a Peruvian restaurant. There were different sauces all around me and I dipped my steak into each and every one, not expecting to ignite a passion that can only be described with my tongue. (That actually sounds a little raunchy).

The acidic taste of the red wine vinegar meshed so well with the parsley and garlic. Let’s not even get started on the olive oil; I would be happy to just dip my bread in olive oil for the rest of my life and hire someone to roll me around town.

The second time I had chimichurri, I knew what I was in for. Game, set, match. I put it on everything edible in an arm’s length.

Now, that was a few years ago and my obsession with chimichurri fizzled down to just a memory until Chi took me to Lolinda right before I left for China. I knew it was going to be one of the first recipes I posted when I came back. My friend T made it ~a year ago, so I asked her for a favor and she sent me along my merry way with a recipe in hand.

What is chimichurri? It’s an Argentinian sauce used for grilled meats, however, I think it works fabulously with grilled veggies! Hell, I will even dip tortilla chips into the bowl.

Chimichurri Sauce

Prep Time: 10 Minutes (+ letting it sit in the fridge overnight)

Serving Size: 5-7

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Ingredients:

  • 2 Cups of Parsley Leaves, packed
  • 4-5 Cloves of Garlic
  • 1 Shallot
  • 1 Cup EVOO
  • 1/4 Cup Red Wine Vinegar
  • 4 Tsp Oregano
  • 1 Tsp Red Chili Flakes
  • Kosher Salt and Fresh Cracked Black Pepper, to taste

***A food processor isn’t mandatory, you can chop everything by hand!

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1. Put everything in the food processor (more dense items on the bottom) except the olive oil.

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2. Chop everything until the pieces are really fine. You will have to open it every now and then and mix things around to ensure everything is getting ground down.

3. Pour in the olive oil around ~1/4 cup at a time, mixing every time you reopen the lid.

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4. The key is to be able to put it in the fridge for AT LEAST four hours. In order for this to taste like an aphrodisiac, you must let the flavors blend.

(The consistency is a lot thicker then the picture looks, you have to mix it. All the herbs and solids fell to the bottom).

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I enjoyed mine with grilled chicken and red bell peppers. The house smelled amazing after!

I also have some sad news to share. I use to go to a sausage shop all the time with my dad when I was younger, Rosamunde. I went there again yesterday, but it wasn’t the same. Yes, the food was delicious but everything felt smaller (or maybe I got bigger).

This Rosamunde is on Mission St., right around the block from Cha Cha Cha’s and Foreign Cinema. The tree cock blocked on my blogging photo though, tear.

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My vegetarian bloggers would also love this place, even though it’s a sausage grill. They had awesome vegan options that I didn’t expect!

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I ended up going with the Provence, it only made sense because Herbs de Provence is one of my favorite herb seasonings. I go through a whole jar monthly.

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Have you had a vegan hot dog (I’m kind of curious to wonder how they taste)? Also, gold star for finding out how many times I said chimichurri in this blog post?

Garlic Galore

Is there any restaurants that you have wanted to try for a long time but never got around to it?

The Stinking Rose is that restaurant for me, it’s a garlic themed restaurant in North Beach that has a serious tourist vibe. Being a huge garlic fan, I felt I had a obligation to try it out. My friend Abby and I made plans for a celebratory dinner and since our original restaurant choice didn’t have reservations, we headed to The Stinking Rose.

North Beach, also known as Little Italy, is a fun district to walk around. All the trees are decorated with lights, it’s close to Financial District so there are a lot of happy hour events and it feels like a small city enclosed within itself. (Look at the Transamerica Building in the background!)

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I found parking a few blocks away, but I was so confused with the parking sign! SF has seriously gotten out of control with the situation. There was four different exemptions and all worded backwards, but it was after 6 so I took a chance and hoped that my car would still be there when I got back.

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The entrance to the restaurant is a garlic themed souvenir shop, selling mugs, t-shirts and all the above; it’s so tacky that it works for them. Of course, the garlic is abundant in the air.

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We were seated in a booth and there was a serious case of mood lighting going on. I was seeing everything through rose colored glasses (and I’m not talking about the idiom).

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All the lights in the booth area had red bulbs in them, it made our evening more romantic than we imagined. The culprit?

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Abs and I did a family styled dinner since we both had similar ideas of what to order. The first thing to come to our table was the Bagna Calda, which was garlic cloves oven roasted in olive oil and butter. They also served focaccia bread with it to dip. (It was literally a tub of olive oil and garlic!)

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We made little bread sandwiches by cutting a hole in the bread and filling it all up with garlic.

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Our appetizer was mussels (for her) and shrimp (for me) roasted on a iron cast skillet. Yep, you guessed right, there was a lot of garlic involved.

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Finally, the entree we shared was the (should of been) impressive 40 clove roasted chicken served with mash potatoes. I have to say I was a little disappointed; maybe the kitchen was having a bad day, but it tasted like an overpriced Cheesecake Factory.

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I am happy that we went to this restaurant so I can get it off my list. However, I will probably not come back, just because there are so many other other options in this delightful city that I haven’t given a shot yet.

I felt like I had garlic oozing out of my pores and wanted to cleanse my palate and I knew the perfect solution. There are cafes on almost every block and who doesn’t get gelato or pastries when they are in Little Italy?

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I picked the dark chocolate gelato, it really hit the spot with it’s richness.

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Buon appetito!

What restaurants have you been wanting to try? Are you a gelato or sorbet fan?