This is a staple in South America for serving over grilled meats and fish. I find it also makes a delicious sauce over whole grains or veggies, as well as a great marinade and salad dressing.
PREP TIME: 10 min
MAKES: about 2 cups
5 cups loosely packed (60-70 g) flat-leaf parsley, stems removed
1 TBSP dried oregano (or ½ cup (10 g) chopped, fresh oregano leaves)
5 cloves garlic
1 small shallot, roughly chopped
1 red cayenne chili pepper, deseeded and roughly chopped
¼ to ½ tsp salt (or to taste)
pinch of black pepper
1 cup (240 ml) olive oil
2-3 TBSP (30-45 ml) red wine vinegar (adjust to your ‘tartness’ taste)
1) Put the first 6 ingredients in a food processor and pulse until finely diced.
2) Transfer mixture into a small bowl, add the olive oil and vinegar and mix well to thoroughly combine.
PRO TIP: If you blend the oil and vinegar with the other ingredients in a food processor, you will end up with something that looks more like pesto sauce…meaning, and nice green paste. It will still taste good, but you won’t see the actual ‘bits and pieces’ that make up chimichurri
Spoon over grilled steak - ribeye and flank steak (Bavette, in Europe) are my go-to cuts.
Spoon over grilled chicken breast and serve with black rice and quinoa, and fresh garden salad.
Mix into a superfood bowl of quinoa, black beans & spinach
Spoon over avocado slices on a whole grain cracker
Thin out with olive oil to dress any salad.
Mix with Greek yogurt & a pinch of salt for a spread or dip.
Recipe & Photo Credit: Cathy Menees
Be sure to strip the PARSLEY LEAVES from the stems and discard the stems as they can be bitter. Start with 2 teaspoons of VINEGAR and increase if you like really tart flavors.
STORING: This recipe will keep for 1 week in the fridge but we always use it up on all of the above before the week's out!
KITCHEN BUDDIES: A food processor is key to get a fine dice with these ingredients.