Chimichurri

I first tried Chimichurri on Carne Asada at Hola a few years ago, and have thought about recreating it ever since. I actually don’t remember if the version I made tastes that similar to the one I first tried, but I do know I loved this version. This sauce is a flavor explosion, versatile, and will keep for a few days. In the fridge the oil will solidify though, which means you’ll have to prepare in advance and let it sit out if you plan to use it again.

Chimichurri

1. Time: 20 minutes

2. Print

Ingredients

1. 1/2 cup red wine vinegar

2. 1 teaspoon kosher salt

3. 3 garlic cloves minced

4. 1 shallot, finely chopped

5. 1  Jalapeño, finely chopped

6. 1/2 cup minced fresh cilantro

7. 1/4 cup minced fresh flat-leaf parsley

8. 2 tablespoons finely chopped fresh oregano

9. 3/4 cup extra-virgin olive oil

DirectionsAdd the ingredients in a large bowl in the order they are listed, whisk in the olive oil at the end. Ready immediately!

I put mine over steak, but you could really use this for a lot of things like chicken, pork, veggies, marinade, salad dressing.

The next day I put the leftovers over spinach, added an avocado, and was set for lunch on the go!

Original recipe here (I only changed a few things)

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