Hola Amigo/Ciao Senior
This may seem like a weird way to start a post but there is a reason for this.
Chimichurri is a South American condiment that looks very much like Pesto. As a matter of fact if you really think about it Chimichurri is Pesto meets South America and it carries as much of a kick as you like.
I have really become a fan of Chinchurri lately because it goes very well with all kinds of meats but especially red meats AND it’s so easy to make and lasts a while in the fridge so I hope you like this one.
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
1 cup firmly packed Cilantro
3-4 garlic cloves (or more depending on your penchant for garlic)
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
– Finely chop the parsley, cilantro, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
– Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
4 thoughts on “Chimichurri”
I add Goat Cheese to some CHIMICHURRI and it makes an excellent condiment for sandwiches and a topping on steak
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