Fresh Herb Chimichurri
From The Kitchen
A vibrant, chunky herb sauce that turns anything grilled into something special. This is one of those sauces that makes almost everything taste better.
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 cup fresh flat-leaf parsley, packed
- ½ cup fresh cilantro, packed (optional, but adds freshness)
- 3 garlic cloves
- 1 small shallot, roughly chopped
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (or more to taste)
- Zest of ½ lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
Method
- Finely chop the parsley, cilantro, garlic and shallot by hand, or pulse a few times in a food processor, be careful not to purée it; it should stay slightly chunky.
- Transfer to a bowl and stir in the oregano, red pepper flakes, lemon zest, lemon juice, red wine vinegar, olive oil, salt and several grinds of black pepper.
- Let it sit at least 20 minutes before serving so the flavors blend.
- Taste and adjust with more lemon, vinegar, salt or oil as needed.
Storage: Keeps up to 5 days refrigerated. The olive oil solidifies when chilled, bring it to room temperature and stir before serving.
Gina's tip
Chimichurri makes almost everything better, spoon it over grilled steak, chicken, shrimp, salmon, roasted vegetables, potatoes, or even scrambled eggs.
Make a jar and a plain grilled steak or a tray of roasted potatoes suddenly tastes like a restaurant. This is the one people always ask about.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina