Chimichurri - Italian Salsa Verde

Recipe Name: Chimichurri - aka Italian Salsa Verde

Story: I have been on a journey to perfect a good chimichurri. I wouldn't say this is "perfect" but it is still darn good and tasty. I originally started out with chimichurri in the style of Argentina, but soon realized I didn't love the oregano found in Argentina versions and much preferred the primarily parsley versions from Italian, also known in Italy as Salsa Verde.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Parsley, 2+ cups lightly packed, stems removed, rough chopped
• Green onion, 2, green and lightly green parts
• Capers, 2+ tbls, drained
• Anchovies (optional), 4 small filets
• Garlic, 1 med to large clove, minced
• Dijon mustard, 1/2 tsp
• Red pepper flakes, 1/4 tsp
• Salt, 1 small pinch (taste before adding, capers and anchovies have a lot of salt)
• Black pepper, a few grinds
• Sugar, about 3 pinches
• Olive oil, 5 to 6 tbls, depending on how loose you want it
• Lemon juice, 1/2 a lemon
• Lemon zest, 1/2 a lemon

Directions: 

You can use a food processor for this, or you can chop everything on a cutting board. You want it pretty finely chopped, and hand cutting lends to a nice texture, but food processor is much easier.

1. Rough chop the parsley, and green onions. Place in food processor with the capers, anchovies (if using), minced garlic (you want to mince this before adding to food processor), mustard, and red pepper.
2. Add about 3 tbls of olive oil and pulse food processor until everything is nicely chopped. How fine you want is to preference, but if you go too long it will become more of a sauce.
3. Scrape everything from food processor into a bowl. Add the lemon juice, lemon zest, 2 to 3 tbls of olive oil until you get the consistency you want, a few grinds of black pepper, and a couple of pinches of sugar.
4. Taste for salt, add a pinch if needed. Taste for black pepper (you don't want the black pepper to over power), add a couple more grinds if desired. Taste for sugar, it may need a couple more pinches. You don't want it sweet, but the sugar is another flavor enhancer that adds a nice balance.

Notes: 

I don't find that the anchovies are necessary, but it does add an interesting umami flavor. This goes incredible well on white fish and steak. It also is really nice on some potatoes as well. It is very versatile.