Chimichurri
You need this in your refrigerator now! This incredibly easy chimichurri is a sauce, a condiment and a marinade. Popular among South American countries it is most often used on grilled meats and fish. The bright flavors come from parsley and garlic. The wonderful acidic tang comes from vinegar and a dash of grainy mustard in my version. I prefer mine chunky and not too spicy. You most certainly can puree the sauce and add chili peppers, too. Keep a container of chimichurri in your refrigerator and dress up your food from breakfast through dinner. Lately I’ve been serving chimichurri with braised and grilled meats. I also stir it into my deviled eggs, and you can head to the recipe here.
Stir chimichurri into your morning eggs. Toss into a salad...any salad... garden salad, cannellini bean salad and tuna salad, too. Swirl into greek yogurt for a quick dip or sandwich spread. Marinate veggies and toss on a grill. Add a tangy zip to your deviled eggs. Add a dollop to a bowl of soup. Drizzle as a topping on grilled steak. How do you enjoy chimichurri? Share your chimichurri ideas with me on Instagram @y_delicacies.
Chimichurri
Servings: 1 1/2 cups
5 cloves garlic
1 teaspoon kosher salt
2 cups flat leaf parsley, packed
1/2 cup cilantro
2 teaspoons grainy mustard
1 1/2 teaspoons red pepper flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 cup red wine vinegar
1 cup olive oil
1. Place garlic and salt in the bowl of a food processor. Pulse until chopped. Add parsley, cilantro, mustard, red pepper, cumin, oregano, black pepper and wine vinegar and pulse until chopped. Add oil and process until well combined, about 15 seconds.
2. Pour chimichurri sauce into a bowl, cover and let sit at room temperature for 2 hours.
3. Pour into an airtight container and refrigerate up to one week.
Do Ahead: The chimichurri will keep in the refrigerator for up to 1 week.
Tips: Stir into your morning eggs. Toss into a salad...any salad... garden salad, cannellini bean salad and tuna salad, too. Swirl into greek yogurt for a quick dip or sandwich spread. Marinate veggies and toss on a grill. Add a tangy zip to your deviled eggs. Add a dollop to a bowl of soup. Drizzle as a topping on grilled steak.
