Chimichurri. Fresh parsley, oregano, garlic, salt & pepper all blended into a delicious sauce.
The first time I had the pleasure of tasting Chimichurri was in Honduras. Served as an accompaniment to Flank Steak, this bowl was passed down the table. I took just a little sample (to be polite) and passed it on down. I remember dipping my fork into the sauce, thinking it looked similar to a Pesto. As my fork moved closer and closer to my mouth, I started to take in the strong scent of garlic mixed with oregano. It was simply divine. I could have eaten the entire bowl.
Originally served as a marinade or sauce for grilled meat, its flavor is just as amazing on pasta, tofu or fresh vegetables. I enjoy the rich flavor of Roasted Garlic in my Chimichurri, but fresh garlic is equally as amazing. This sauce is light and refreshing, perfect for those dark winter days when you are dreaming of summer. Enjoy!
by Laura Friendly
Start to Finish: 15 minutes
Makes: around 1 cup
- 2 cups firmly packed flat leaf parsley (stems removed)
- 12 to 16 cloves roasted garlic (or 2 to 4 cloves fresh garlic)
- 2 to 3 tbsp fresh oregano
- 2 to 3 tbsp white vinegar
- 1 tsp salt
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp red pepper flakes
- 3/4 to 1 cup olive oil
- In a food processor, add the parsley and pulse until coarsely chopped.
- Add in the garlic, oregano, vinegar, salt, red pepper, black pepper and olive oil. Pulse to combine.
- Season with additional salt & pepper to taste.
- Use right away or transfer to an airtight container and refrigerate. I think this tastes even better the next day, so feel free to make this the night before—allow to come to room temperature before using.
Note: use within a couple days
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!