Let’s talk about chimichurri. That savory, acidic, fresh sauce that instantly enhances anything you put it on. It’s especially delicious with grilled meat or veggies. I personally love it with empanadas. Once you try it, you will want to enjoy it with everything!
A few months ago my husband build me a raised garden box, something I’ve wanted for such a long time. We’ve loaded it with fresh herbs and they’re absolutely thriving. I find myself trying to think of all the ways to use these herbs; a great problem to have. Herbs add so much freshness to a dish and I’m grateful that I am able to have readily available. Thanks hubby of mine 🙂
Lately, I have had an abundance of fresh parsley and oregano which means, chimichurri is always readily available. It’s perfect for summertime too since we always seem to be grilling. And it’s so versatile, truly! I’ve added it to grilled steak, chicken, veggies, topped eggs, arepas, rice, potatoes….literally hundreds of options!
Tips for Chimichurri:
The key to chimichurri is to finely chop all of the ingredients. You really want to have the parsley, oregano and garlic be the same size, ensuring that no one item is bigger than the other. I love to use a food processor to help in this department; it really comes in handy. If you do use a food processor, you can add all the ingredients except the olive oil. You will end up making a vinaigrette if you do. To avoid this, stir in the olive oil in by hand at the end.
The final product will have a freshness , a savoriness, a sharpness that is hard to beat. Chimichurri is packed full of flavor and I hope that like me, you can’t get enough of it! Let me know what you think! Enjoy 🙂
- 1 bunch parsley
- 2 tbsp fresh oregano
- 4 cloves garlic
- 2 tbsp red wine vinegar
- 1 tbsp water
- 1½ tsp salt
- ¼ tsp crushed red pepper flakes
- ½ tsp pepper
- 3 tbsp olive oil
- Finely chop the parsley, oregano and garlic. Place in a medium mixing bowl.
- Add red wine vinegar, water, salt, red pepper flakes, and pepper to the herb and garlic mixture. Stir to combine ingredients.
- Slowly add olive oil to the mixture and stir. Use the sauce as a marinade or as a topping for grilled meat. Use within 2-3 days.