Chimichurri recipe

chimichurri recipe

Take your taste buds to Argentina tonight with a little chimichurri over a nice steak.

If you ask me, the Argentinians are on to something with their version of pesto. How can you not love something that has cilantro and parsley in it? Chimichurri recipes may change a little bit in how much of each ingredient they contain, but I’ve never had a version I don’t like. And as we enter into grilling season, this is a good time to find a chimichurri recipe you can love…and make over and over. (Actually, I make a bunch of it and freeze it.)

I didn’t know much about the origins of chimichurri. I just know I like to eat it and say the word (seriously…say it four or five times and try not to giggle). So, I looked it up on wikipedia, because you can believe everything you read there.  According to wikipedia, the word chimichurri originated when some British prisoners wanted curry for their food. They mixed English, aboriginal, and Spanish words to come up with che-mi-curry, which stands for “che mi salsa” or  hey give me condiment. That story cracks me up almost as much as the word chimichurri.

Okay, enough of that. What should you do with a good chimichurri recipe? Well, make a lot of it. It freezes beautifully. The serve it with grilled meat. We usually eat it with grilled venison, but traditionally it’s served with hangar steak. However, I think it would be tasty on salmon or cod, or even chicken. And maybe portabello mushrooms. The combinations are endless. Whatever you serve it with, it will add a nice little zing to your dinner.

chimichurri recipe

Chimichurri adds a little zing to your dinner and it’s super fast to make.

Chimichurri recipe

Summary: Visit Argentina with your taste buds tonight

Ingredients

  • 1 cup parsley (about 1 bunch of parsley)
  • 1 cup cilantro (about 1 bunch of cilantro)
  • 1 to 2 garlic cloves, minced
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 cup olive oil

Instructions

  1. Put all ingredients in a food processor or blender and pulse until blended. The consistency is like pesto—well mixed, but not liquid.
  2. Let sit for 30 minutes so that the flavors blend.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s) sitting

Diet type: Vegan

Number of servings (yield): 1 cup

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