Chimichurri

Chimichurri is always a good decision.

If you're not familiar, it's the Argentine condiment. It always accompanies grilled meats (and other stuff). I love it because it tastes fresh, garlicky and just a little bit spicy. And because it reminds me of a rooftop asado in Buenos Aires, where I lived for a couple of months right after college.

This is fantastic on pork chops (as pictured up top with my spinach artichoke mash), steak, chicken breasts, shrimp, grilled or roasted veggies... even on eggs. That's everything there is, right? So yeah, it's good on everything.

GUH. It's so good.


Chimichurri

Paleo and Whole30 (and vegan/vegetarian, until you put it on meat)

Ingredients

  • 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
     

INstructions

  1. Mix together all the spices and vinegar.
  2. Gradually stir in the oil.
  3. Then stir in the fresh parsley and garlic. That's it!
  4. It keeps for 2-3 days. Personally I think chimichurri tastes better the second day after the flavors have mingled overnight.
     

Notes

  • Add some fresh cilantro for a different herby flavor.
  • Mix with avocado for easy 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 literally everything).

What else would you put this stuff on?