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Chimichurri


I love chimichurri!  

What is it, you ask?  It's a condiment, sort of like pesto, maybe, and it's Argentinian in origin.  The first time I had it was at a wedding reception, and it was served with some beef kebabs.  It was AWESOME.  So of course, when I got home, I hit the Internet, and started searching for some chimichurri recipes.  Here's one I made not too long ago - it was very good - love the fresh, herby flavor!

Serve chimichurri with beef, pork, chicken - it works with anything.  You can also use it to marinate meat before grilling.  Try it this week!

 Chimichurri

1 c. packed flat-leaf parsley leaves
1/2 c. packed cilantro leaves
1/4 c. fresh oregano leaves (optional)
2 tbsp. white onion, chopped 
2 cloves garlic, chopped
2-3 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar
1/2 tsp. crushed red chile pepper
1/2 tsp. fine sea salt
1/4 tsp. freshly ground black pepper

Finely chop the parsley, fresh oregano, onion and garlic (or process in a food processor several pulses). In a small bowl, combine the chopped herbs with the olive oil, vinegar, salt, pepper, and red pepper flakes. (I have also just thrown everything in a food processor at once - probably not authentic, but it still tasted good!) Adjust seasonings to taste.  Serve immediately or cover tightly and refrigerate for up to 2 days. If chilled, return to room temperature before serving.

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