Looking for a kitchen project that is quick, versatile, and absolutely wonderful? Look no further than this easy recipe for homemade chimichurri!
I haven’t been doing a whole lot of exciting cooking lately. Ever since finishing my cookbook draft, I’ve been drifting through meal prep. I’ve made big pots of soup that last most of the week. There’s been at least one batch of bean-centric chili. More sheet pans of roasted vegetables than I can count. I’ve also relied heavily on a some Costco favorites (their pre-cooked chicken skewers and bags of kale and Brussels sprouts salad spring immediately to mind).
The long and short of it is that while we’ve been eating relatively healthy, vegetable-focused food, it hasn’t yielded much that I can write about.
However, there is one thing I’m excited to talk about. A couple weeks back, I was at Joy’s house recording an episode of Local Mouthful. When we finished, we were both ravenous. Joy heated up some meatballs from her freezer, cooked up some quinoa and pulled a tub of homemade chimichurri out of the fridge. The meatballs and quinoa were good, but the chimichurri, well, it was amazing.
It’s a condiment made from parsley, oregano, garlic, vinegar, olive oil, red chili flakes, and salt that was originally devised in Argentina to serve on top of grilled meat. It’s something I’ve had over the years at various restaurants, but it never clicked for me until I had Joy’s version. So bright, green, and fresh (I think the fresh element is a big part of the appeal, particularly since we’re living through another major snow storm right now).
I’ve made two big batches since them and have been spooning it over everything that seems even marginally appropriate. Roasted vegetables! Hummus! Scrambled eggs! Turkey sandwich! Mealtime is chimichurri time right now.
- 2 cups parsley
- 2 tablespoons fresh oregano
- 4-5 garlic cloves
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- pinch red chili flakes
- 1/2 cup extra virgin olive oil
- In the work bowl of a food processor, combine the parsley, oregano, garlic, vinegar, salt, and chili flakes. Pulse 4-5 times to help start the blending process. Then, with the motor running, stream in the olive oil.
- Taste and adjust acid, salt, and heat levels as you feel is needed.
- When you're happy with it, scrap the chimichurri into a jar and refrigerate. It will keep at least a week in the fridge.