I posted about the green goodness that is chimichurri a while ago, after a visit to Churrascos.
I noticed the recipe getting a lot of clicks lately, which made me hungry for it, which made me make it, which made me happy.
I love having chimichurri on hand! It did double-duty on a recent Friday night no-cook smorgasbord platter – on chicken breast chunks and as a dip (closeup in the cover photo).
Chimichurri is a great sauce for fish, chicken, shrimp, steak, pork…you name it. It’s great as a dip for crudités. It’s a perfect condiment for a panini.
Are you craving chimichurri? Just follow this link for the recipe, which can be made in less than 10 minutes.
FOUND RECIPE: CHURRASCO’S CHIMICHURRI
Chimichurri is a sauce for the ages. Its glistening greenness is gorgeous.
© 2020, Glover Gardens
2 thoughts on “Gimme Chimichurri, Baby!”
Oooh Chimichurri! I don’t know how I came so late to that delusion discovery but once I did….wowza! I was hooked! It is over the top delicious on so many things from steak off the grill to brisket, sausages, pork….
I use a more complex recipe but make a big batch to keep in the fridge. You were so gracious to share your recipe with us, I’ll share mine with you.
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Laura, this looks great!!!! I will definitely make it. Thank you for stopping by Glover Gardens and sharing your chimichurri wisdom.