Chimichurri makes everything better
Just about everything is better with chimichurri sauce. Chimichurri is a welcome addition to grilled steak, chorizo, chicken, tacos, fish, potatoes and vegetables. Chimichurri originated in Argentina where it was traditionally made with a mortar and pestle.
Traditional chimichurri vs. what's in your fridge chimichurri
Traditional chimichurri has chopped garlic, parsley, oregano, olive oil, fresh or dried chili pepper, red or white vinegar, salt and pepper. Other versions include onion, shallots, cilantro, basil, lemon, cumin, coriander, Spanish paprika, bay leaf, tomato and bell pepper. You can rough cut the herbs by hand, or blend them up smoothly in a food processor or blender. You can add chilies for a lot of heat or keep it more herbal. I make it a bit differently every time.
Here is how I made chimichurri the last time I made it. Don't worry too much about the exact measurements. You can always taste and adjust to your liking.
Always make extra chimichurri
This recipe makes about 3 cups, way more than you will need for the average meal. Always make extra as you can put leftover chimichurri in the fridge for about a week. Leftover chimichurri will lose a little of its vibrant color on the second day. You can see the difference in color from the first night when I used it on steak, and a few days later when I served chimichurri on roast potatoes. Not as pretty after a few days, but still delicious. Leftover chimichurri means you will have a very happy and healthy week as all the ingredients have great health properties.
Yield 3 cups
Everything is better and healthier with chimichurri sauce, the Argentinian condiment made with fresh parsley, oregano, garlic, olive oil and vinegar.
- 1 shallot
- 9 cloves garlic
- 1 bunch parsley
- 1 bunch cilantro
- A few fresh oregano leaves
- 1.5 cups of olive oil
- 1 cup lemon juice
- 2 t crushed red pepper flakes
- Fresh ground pepper
- 1 t kosher salt
- In a food processor pulse shallot and garlic. Add herbs and pulse again to mince. Add lemon juice or vinegar, red pepper flakes, salt and pepper and pulse to combine. Add olive oil last. I like to drizzle the oil in slowly to create an emulsion, but you can also make chimichurri that is not emulsified, where the oil and herbs separate a bit.
THIS SERVES WELL WITH