My Favorite Chimichurri
Chimichurri is a favorite of mine - it's got lots of garlic and herbs so I'm obviously all in. It goes well on EVERYTHING. Fish, meat, eggs, BBQ, sandwiches as a spread.. everything. I use it a lot in my recipes and you should totally experiment with it - it's not just for skirt steak!
I prefer to hand chop everything, but you can absolutely chop in a food processor if you're not up for it. If you do use a processor, I would do the parsley first, then take that out. Then the garlic on its own. Add the parsley back in for a slight chop and mix and you're done. Add the oil, vinegar and salt afterwards in a new bowl and just mix in by hand. The important thing for me is that it's a little chunky still.
Listen, there is a lot of garlic in here. Salt too. So you might want to hold back putting all of those in at once when mixing it and do a little at a time and taste until it's how YOU like it. The great thing about chimichurri is that you can use this as a guideline and then make it your own- kind of like guacamole - the ingredients are pretty much always the same whenever I've had it - and you can't really mess it up and it always tastes so good.
- 3/4 cup of olive oil
- 3/4 cup of finely chopped parsley (before chopped it is usually one huge bunch or two medium sized ones)
- 5 cloves of garlic, finely minced (less if you don't love garlic as much as I do)
- 1 finely chopped chili pepper or some red pepper flakes to your preference of heat
- 2.5 tablespoons of red wine vinegar
- few pinches of dried Sicilian oregano (you can use regular oregano too)
- 1 teaspoon of kosher salt
- Pepper to taste
Hand chop the parsley and garlic very fine. Add to a bowl with rest of ingredients.
Let marinate together at room temperature for 15 minutes or longer to let flavors combine. Use as a marinade, over meats, or spread on sandwiches.