Chimichurri Sauce

Chimichurri is an Argentinian sauce commonly served with any grilled meat as a side for dipping or topping.  It is almost universally served throughout the country. There are many forms, but the base is parsley.  Since my wife loves parsley and has so very many food allergies, I decided to try making some of my own for her.  It turned out wonderfully:

2 bunches flat leaf parsley
16-20 cloves garlic
1 1/2 cup olive oil
1/2 cup apple cider vinegar
juice & zest of 1 Meyer lemon
3 rough tbsp diced yellow onion
2 tsp dried oregano
1 tsp each black and white pepper
1 tsp ground savory
1 tsp salt
2 tbsp rum

Chop parsley and puree in food processor; if you have a small food processor, you will have to do this in small batches, as we did, placing pureed parsley in a seven-cup bowl with lid. Mince garlic and place in same food processor. Zest and juice one Meyer lemon and add to processor. Add olive oil to processor, puree, and move to mixing bowl. Dice enough yellow onion to get about three heaping tablespoons, place in food processor with vinegar. Puree, move to mixing bowl. Add spices and rum, and mix well. Pour into bowl with parsley, stir together, cover, shake, and refrigerate for several hours or overnight to allow to combine before serving.

This is best on top or alongside of grilled or roasted meat and rice and vegetable mixes.  It grows even more potent over time, with a wonderful, strong garlic flavor and nice undertones of parsley and other flavors.

You can see it here atop some roast chicken, mixed with some rice and veggies, and served alongside some grilled lamb and chayote squash, and purpled rice with carrots, bok choy, and Mexican summer squash.

This dish is free of gluten, dairy, nuts, peanuts, fish, shellfish, canola, tomatoes, and grapes.

 
   
Meyer Lemon
Chopped Garlic 2
Cloves of Garlic