Monday, May 31, 2010

Chimichurri by Colleen

Thanks for sharing this recipe, Colleen!

Not to be confused with chimichangas (deep fried burritos), chimichurri is an Argentinian sauce/marinade. I had it at our neighbors years ago, and decided on a whim to make some last night. It is ridiculously easy and a good way to use up parsley if you have a lot growing in your garden:

1 cup firmly packed fresh flat-leaved parsley (no big stems)
3-6 cloves garlic (depending on your love of garlic), chopped roughly
2 Tbsps fresh oregano or 2 teaspoons dry
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Put everything in a food processor, but the olive oil, and pulse a few times. Put in a bowl and pour olive oil over the top and let sit for 20 minutes. Serve or refrigerate. Bring to room temp before using. You can marinade with this or just pour over or serve alongside grilled meats.

There are many many versions of this recipe available. Some adjust the ingredients quite a bit - the first one I found had 2 teaspoons red pepper flakes which would have made it really hot. Some include lemon juice or cilantro or chopped red onion or paprika. It is a bit like guacamole, you just have to experiment until you find the ingredients/proportions you like. But I think the basic garlic/parsley/olive oil/acid holds through
all the recipes I've found.

It is a great thing to whip up if you are grilling and didn't have time to marinate first. You can make this while the coals/grill is heating and have a great sauce at the table.


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