Sunday, December 30, 2012

Chimichurri


Chimichurri Pork Chops with Spinach Artichoke Mash
Chimichurri was a good decision last night.

If you're not familiar, it's the Argentine condiment. It's used for grilled meats (and other stuff) and I love it because it tastes fresh, garlicky and a little bit spicy. And it reminds me of a rooftop asado in Buenos Aires. GUH. It's so good.

Chimichurri:

Paleo and Whole30 (and vegan/vegetarian, until you put it on meat)
    • 2 bunches of Italian flat-leaf parsley, chopped finely (you can use the curly kind too)
    • 4 garlic cloves, minced
    • 3/4 tsp salt
    • 1/2 tsp red pepper flakes
    • 2 tsp dried oregano (or 2 T fresh)
    • 1/2 cup extra virgin olive oil (pull out the good stuff)
    • 2 T balsamic, white or red wine vinegar (any type of cooking vinegar will work—it just changes the flavor a bit)
    • 1/4 tsp fresh ground pepper
    Mix together all the spices and vinegar. Gradually stir in the oil. Then stir in the fresh parsley and garlic.  That's it! It keeps for 2-3 days. Personally I think chimichurri tastes better the second day after the flavors have mingled overnight.

    This is fantastic on simply cooked meat. I love it on pork chops (as pictured up top with my spinach artichoke mash), steak, chicken breasts, shrimp, grilled veggies, etc. Even on eggs.


    Other uses and ideas:
    • Add some fresh cilantro for a different herby flavor.
    • Mix with avocado for a dip or spread.
    • Use as a salad dressing.
    • Leave out the oil and vinegar and mix the dry ingredients, parsley and garlic into homemade mayo for a chimichurri aioli to eat with sweet potato fries (or anything).

    Pinit

    2 comments:

    1. this looks lovely!! the pork chop looks awesome, too. i've never had chimichurri but i'd like to try this sans pepper. i'm not a spicy person!

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