Chimichurri, originally from Argentina, has a bright green color, intense flavor, and amazing aroma. It is the sauce used in the Cumin Chicken Meatball recipe and is delicious on grilled meat. In fact, this sauce is so versatile that it can be used as a marinade, condiment, or dip for a wide variety of dishes.

The first time I tried chimichurri sauce was at a restaurant that Annie, Javi, and I liked: The Nickle Diner. It was one of my favorite places to go out to eat in LA. We had many delicious meals at the 1940s-style diner that was located in LA’s downtown area between Little Tokyo Skid Row. Sadly, in May 2023, the Nickle Diner closed its brick and mortar location. 

In addition to the delicious food, the owners provided meals to those experiencing homelessness, offered jobs, and did a number of fundraisers for the Skid Row community. The owners brought a unique menu to the neighborhood, which became one of Jonathan Goldman’s favorite restaurants. It was also featured on Guy Fieri’s television show and a go-to spot for Javi’s to order the Grilled Flat Iron Chimichurri Steak. It was so good!

Melissa Clark Dinner Cook Book

Ingredients

• 2 – 3 Jalapenos (seeded) or you can use the chili sauce with the rooster @ 1 – 2 t
• ½ C Parsley leaves
• ½ C Cilantro or Basil
• 1 Garlic cloves, minced
• ½ t Salt
• 4 T Olive oil
• 2 T Lemon Juice

Directions

• Make the sauce: In a blender, combine jalapenos, herbs, garlic, salt, olive oil and lemon juice with just enough water to make the mixture move in the blender (1 to 2 T). Blend until smooth and add more salt if needed (you might need up to another 1⁄4 tsp).