Chimichurri

March 29, 2009

This gift from Argentina is delectable spooned over grilled fare (meat, poultry, fish) or even used as a marinade. Chimichurri adds flavor dimension and color to your dish, is almost embarrassingly simple to prepare, and stores well—hitting for the kitchen trifecta.

CHIMICHURRI

1 C fresh Italian parsley
1/2 C fresh cilantro
1/4 C fresh oregano leaves
6-8 plump fresh garlic cloves, peeled and roughly chopped
1/2 medium red onion, peeled and coarsely chopped
1/4 C extra virgin olive oil

1/3 C red wine vinegar
1 t paprika
1 t dried crushed red pepper
1 t ground cumin
1/2 t sea salt
1 t freshly ground black pepper
1/2 C extra virgin olive oil

Put the parsley, cilantro, oregano, garlic, onion and olive oil into the food processor and pulse until the leaves are coarsely ground.

Add the red wine vinegar, paprika, red pepper, cumin, salt, and pepper and pulse some more. Then, continue to pulse while drizzling in the olive oil until desired consistency is reached. It should have the consistency of sauce and not paste, so just adjust to your liking.

Transfer to covered bowl. Ideally, chimichurri should be made several hours ahead (even overnight) to allow the flavors to marry.

Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.

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One Response to “Chimichurri”

  1. matt Says:

    This blog’s great!! Thanks :).


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