Recipe: chimichurri

After I had chimichurri at an Argentinian restaurant in Chicago, it kept coming to mind in the same powerful way as salt and vinegar chips, which make my saliva glands pop by just thinking about them.

Then I moved overseas. But I hunted down red wine vinegar and made myself a batch. My roommate and I grew a movie night tradition that revolved more around chimichurri than the movie. We toasted it on baguette slices. Sometimes I would catch my roommate eating spoonfuls out of the blender before I could slap it on the baguette.

I will say that if you try this recipe, make sure that everyone around you is trying it too. The power is not just in the taste, but also in the lingering garlic that oozes out of your very pores.

From what I understand, this is a sauce that is typically served with grilled meat. But I will eat it here or there, say! I will eat it anywhere! Also note, a little bit goes a long way… unless you’re me.

  • 2 c. packed fresh parsley leaves (chopped a little for your blender’s sake)
  • 4 garlic cloves, sliced
  • 4 tsp. dried oregano
  • 1/4 c. red wine vinegar
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • black pepper, to taste
  • 1/4 – 1/2 c. olive oil
green chimichurri sauce spread on rye crackers

Place all of the ingredients except the olive oil in the blender. Pulse until ingredients are roughly combined. Slowly add olive oil. Blend until relatively smooth. Refrigerate for several hours before serving to allow flavors to meld.

Enjoy on meat or well, anything you choose. 🙂