Chimicurri sauce is an Argentinian sauce that is similar to salsa verde - minus the jalapeno. This versatile and flavourful sauce can be slathered on fish or grilled/roasted meat of your choice. It does not take long to make and does not have an arm length of a list of ingredients. I have used grilled chicken breast - a cinch to make. I did not write down a recipe for it ( I keep forgetting that I have post the recipes). I sprinkled some kosher salt, freshly ground black pepper and some wonderful smoked Hungarian paprika. I preheated the grill to 350 Celsius degrees and grilled the marinated chicken breasts for 20 minutes. I made the sauce while waiting for the chicken. Make this sauce - you will not regret it. Both herbs for this recipe should be loosely packed when measuring. I will definitely make this again.I think I will change it up and chop all the ingredients instead of using a blender.
2 large garlic cloves - chopped
1 cup fresh cilantro leaves
1 cup fresh flat leaf parsley
1/4 cup distilled white vinegar
1/3 cup of olive oil
salt to taste ( I used 1 tsp of salt, start of with 1/2 tsp)
1/4 tsp cayenne
Put all the ingredients in a blender till mixture was smooth. Mixture will be thick. Pour over grilled chicken breasts.