Chimichurri sauce is best-know as an accompaniment to steak, but it’s also delicious with chicken, fish, and grilled or roasted vegetables—particularly this rendition. I call my chimichurri ‘dirty’ thanks to its unique inclusion of olives (or capers) and their juice, but the finished product is quite light and fresh in flavor. you’ll use almost any leafy herb during this sauce. My preference may be a 2:1 ratio of cilantro to parsley, but the inverse or a modest substitution of basil, mint, chervil, or oregano are equally nice.
6-8 pitted green Spanish olives like Castelvetrano or 1 tbsp. capers (reserve brine)
1 small shallot bulb, coarsely chopped (approx. 2 tbsp.)
2 medium garlic cloves, coarsely chopped
1 c. fresh cilantro leaves and tender stems (firmly packed)
1/2 c. fresh parsley leaves and tender stems (firmly packed)
1/4 tsp. kosher salt
1/8-1/4 tsp. dried Aleppo or other red pepper flakes (adjust amount to desired heat level)
juice of 1 orange
zest and juice of 1 lime
2 tbsp. olive or caper brine (from olive jar or container)
2 tbsp. extra virgin olive oil
One: Finely Chop Olives, Alliums & Herbs in Food Processor:
Put the olives (or capers), shallot, garlic, cilantro, and parsley in the bowl of a food processor and pulse until very finely chopped, scraping down the sides of the bowl as needed. Use short, quick pulses so as not to pulverize the ingredients (you're looking for very small bits vs. a paste). Transfer to a small bowl or mason jar when done.
Two: Combine with Remaining Ingredients & Store or Serve:
Add the remaining ingredients (kosher salt through olive oil) and stir until combined. Let sit covered in the fridge for up to 3 days or serve immediately at room temperature. The flavors will intensify with time so make-ahead at least a couple of hours if possible.