Chimichurri
Originating in Argentina, chimichurri is a vibrant, fresh sauce typically served with grilled meats. Works incredibly as a marinade or dressing as well. Made from finely chopped cilantro and parsley, garlic, a bit of chili, splash of vinegar, and EVOO. Very simple, but packed with flavor. There are many variations of chimichurri. Some call for lemon instead of vinegar, some use parsley only instead of cilantro and parsley. It all depends on what YOU like.
Note: This whole process can be done in a blender or a food processor to reduce time. Only difference is you won’t have that slightly chunky consistency, it’ll be blended smooth (but still delicious).
Chimichurri:
parsley, 1 cup
cilantro, 1 cup
fresh oregano, 3 tablespoons
garlic, 4-6 cloves
shallot, 1 small
red wine vinegar, 3-5 tablespoons
red chili, 1-2 small (remove seeds for less spice)
salt and pepper
smoked paprika, 1/2 tsp (optional)
EVOO, 1/2 cup
Method:
Mince the garlic, shallot, and chili, as fine as possible. Add to a small bowl along with red wine vinegar, salt and pepper, smoked paprika then mix. The vinegar will help tame the shallot, garlic, and chili so it’s not too overpowering in each bite. If not using fresh oregano, add a tsp of dried oregano to the bowl.
Next, finely mince the fresh parsley, cilantro, and oregano, the herbs should be as finely chopped as possible. Once finished, add to the bowl and stir. It should be a pretty chunky and dry mixture, until adding the EVOO. Depending on your preference, slightly more or less oil may be required. Add the oil a little at a time while stirring. Once you’ve reached a desired consistency, give it a taste. If too oily and dull, add another splash of acid. If to tart then add some more oil. Serve at room temp or chilled with your favorite grilled meats.
