Let’s talk chimichurri. It’s tangy garlic with a little spicy kick, infused with lovely fresh herbs. Light and summery, herbal, green and ridiculously delicious.
A staple of Argentine cuisine, a bowl of chimichurri can be found on every dinner table, and rightfully so. Once you do, you’ll put it all in – no exaggeration!
Chimichurri verde is an uncooked condiment made with parsley, cilantro, garlic, olive oil, red wine vinegar, and red pepper flakes. A variation called chimichurri rojo adds red peppers and tomatoes.
While it’s primarily seen as a condiment for roast beef, it’s lovely on pork, chicken, shrimp, and fish, too. But wait there is more!
It’s amazing on tofu, eggs, and lentils. Slip it over grilled or raw vegetables or use it as a salad dressing. Chimichurri can be used as a marinade or roasted on meat while it is cooking or on meat while it is resting. Add it to sour cream or Greek yogurt to make a dip, or mayonnaise as an herb sandwich spread. My family drinks it on bread and eats it with a spoon. Because it goes with everything!
This is a perfect recipe when you have a lot of herbs in the garden or refrigerator and you want to use them and make them last longer than usual. Every time I do it it’s a little different because I use everything I have. Parsley is necessary for this recipe but sometimes I have more cilantro than parsley, or I may add other herbs. Sometimes I have shallots instead of green or purple onions. I used lemon juice in place of red wine vinegar. Everything is delicious.
If you are a purist, you will need to sharpen the knife and take out the mortar and pestle. I have nothing but respect for that. I personally let my food processor do the work for me, just don’t over-process this sauce. It’s supposed to be a little chunky.
Flexible measurements. Use this as a place to start, and adjust the recipe until it speaks or sings to your taste.
Total time: 15 minutes
Servings: 1 1/2 cups total
2 cups flat-leaf parsley (or 1 cup parsley and cilantro)
3-5 garlic cloves, peeled and coarsely chopped
1/4 cup chopped onion (I used a mix of purple and green onions)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Start by preparing the herbs. Measure out 2 packed cups of washed leaves and tender stems of parsley and/or cilantro. I love that you can use the stems in this recipe. They are very tasty and are often discarded.
In a food processor, blend garlic and onion until finely chopped. Add the herbs and whisk until finely chopped. Add the oil, vinegar, oregano, salt, and pepper flakes and whisk until combined. Leave for at least 10 minutes for the flavors to blend. If you’re making this ahead of time, cover it tightly (imagine raw garlic and onions invading the fridge!) and refrigerate until ready to use. The remaining sauce can be kept in the refrigerator for a week.
These are my favorite appetizers using chimichurri; Roast Beef Crostini. Preheat oven to 400°F, cut a loaf of French bread into thin slices, brush with olive oil and place in the oven. Top with grilled beef slices cooked with chimichurri mixture.
Remember: good friends tell you when you have parsley in your teeth. I am that kind of friend. Go check your teeth.
Lifestyle Expert Patti Diamond is a recipe developer, party planner, recipe developer and content creator for the website Divas On A Dime – Where Frugal, Fabulous! Email Patti at [email protected]
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