I just can’t get enough of chimichurri. After trying it for the first time in an Argentinian restaurant over two decades ago, I found myself slathering the tangy condiment on nearly everything I ordered, from bread to potatoes, churrasco to empanadas.
Once I returned to Canada I brought back a love of exotic foods and flavours that has only grown over the years. Try this exciting mixture drizzled over your favourite cut of grilled meat and you'll fall in love too.
Makes 2 cups
2 cups packed parsley, minced
3 tablespoons minced garlic
3 tablespoons minced oregano
1 1/2 tablespoons red pepper flakes
1 to 1 1/4 cups extra virgin olive oil
1/4 cup red wine vinegar
Instructions: I chop everything by hand as I like a chunky texture, but you can also add the fresh herbs to a food processor, pulse until fine, then add the red pepper flakes, olive oil, and vinegar.
Use more or less olive oil as needed, depending on how much parsley you end up with. Stir all the ingredients together until well blended. Put the sauce into your container of choice. Let the chimichurri do its thing overnight, out on the counter, as the flavor will intensify the longer it sits.
Perfectly aged chimichurri is a deep army green and I’ve been known to squirrel away a jar for a week or more before I even open it.