Chimichurri

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Listen up friends, because I am about to share with you how to add a vibrant burst of flavor to your culinary creations that will take them to the next level with just a little bit of effort! Overflowing with the bold flavors of garlic, fresh herbs, spices, and the richness of olive oil, my Chimichurri is not just a condiment but it’s also a versatile cooking companion that can enhance everything from grilled meats to simple pasta dishes.

Chimichurri is a traditional Argentinian sauce that is renowned for its sharp, tangy taste and robust herbal aroma. This recipe combines the following ingredients to create a delicious blend of flavors: garlic, fresh parsley, red chilies, red wine vinegar, oregano, Himalayan pink salt, freshly ground black pepper, and extra virgin olive oil.

Begin by processing your garlic in a food processor, fitted with a steel multiblade attachment until it is minced finely. I like to use my KitchenAid 3.5 Cup Mini Food Processor because it is the perfect size for this recipe, but you can absolutely use any size food processor and achieve the same results.

Then, remove the lid to your food processor and add in your parsley, red chili(s), red wine vinegar, dried oregano, coarse salt, and freshly ground black pepper to taste. Process your ingredients until they form a smooth mixture. Add in your extra virgin olive oil and process for a couple seconds until it’s just incorporated.

Although you can use your Chimichurri right out of your food processor, I would advise you to let it sit for at least 30 minutes to 2 hours (or overnight) to release all of the flavors into your oil before using it.

Incorporating my Chimichurri into your culinary repertoire is a surefire way to add layers of taste and complexity to your dishes. By combining the pungent aroma of garlic, the freshness of parsley, the heat of chilies, and the richness of olive oil, you’re creating a flavor profile that can transform even the simplest of ingredients into gourmet delights. I love serving this on top of some of my Grilled Ribeye Steaks and my Mojo Grilled Shrimp, but you can use this on top of eggs, potatoes, pasta, and pretty much all grilled meats. If you’ve never tried Chimichurri, do yourself a favor and whip some up. I have a feeling you’ll be as hooked as I am!