Table of Contents
About This Recipe
Chimichurri Sauce with Toasted Spices
At any moment, you could open my fridge and find some variation of chimichurri. With roots in Argentina and Uruguay, this bright, herbaceous sauce is that secret ingredient you’ve been looking for. Use it to make salad dressing, marinate fish, serve alongside grilled vegetables.. it would be fantastic on a sandwich, or dolloped onto a warm bowl of soup. The possibilities are endless! Our favorite version of this fantastic sauce gets a huge burst of flavor from a heaping tablespoon of both toasted cumin and coriander seeds.
With Toasted Cumin & Coriander Seeds
Makes 1 cup
This chimichurri sauce is a real winner. A small dollop can completely transform a dish! Use it to make salad dressing, marinate fish, serve alongside grilled vegetables, smother it on a sandwich, mix a spoonful into a warm bowl of soup… the possibilities are endless! My favorite version gets a huge burst of flavor from a heaping tablespoon of both toasted cumin and coriander seeds.
1 bunch parsley stems removed, lightly chopped
1 bunch cilantro stems removed, lightly chopped
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp salt
1 tsp dried oregano
1 fresno chili stem and seeds removed, sliced
2 cloves garlic minced
1/2 cup olive oil
2 tbsp red wine vinegar
Place the cumin and coriander seeds in a small skillet and toast over low heat until lightly fragrant (do not over toast or the final sauce will taste burnt). Transfer to a mortal & pestle and grind into a thick powder.
Transfer the toasted spices to a food processor and add all the remaining ingredients. Process on high until the ingredients break down and form a deep green sauce.