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.

INGREDIENTS:

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

METHOD:

–           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.