A take on Chimichurri

Chimichurri is an Argentinian sauce used on grilled meats and other foods. It is a staple on dinner tables there much like we would use a steak sauce. The only difference is that it doesn’t drown out the flavors of the meat but adds complexity. True chimichurri is very finely chopped. Tonight what I did was a more coarse chop with a few additional herbs.


½ cup fresh flat leaf parsley
½ cup fresh curly parsley
½ cup fresh cilantro
two sprigs fresh rosemary leaves removed from stems
two tablespoons fresh oregano
one tablespoon fresh thyme
3 gloves garlic minced
½ cup extra virgin olive oil
1 teaspoon kosher salt
several grinds fresh ground pepper
1 teaspoon crushed red pepper


Mix all herbs together and chop as finely as you desire. Move to glass bowl large enough to hold. Add remaining ingredients and stir together. Sit aside for at least 1 hour to allow flavors to meld.

Serve over grilled meats or vegetables. Left over chimichurri may be refrigerated for several days. Remove from refrigerator and allow to come to room temperature before serving.


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