Daily Chimichurri
Based off a traditional Uruguayan chimichurri, I like to make this salsa verde weekly. It keeps in the fridge for a few days, is a great way to use up herbs, and is good on everything from eggs to quesadillas to steaks to grilled veggies or barbecued chicken. If you make enough, it’d also work well as a steak marinade. Traditional chimichurri tends to use oregano, but it’s not my favorite flavor so I tend to skip it. The combo of herbs is up to you and what you have on hand (same goes for your preferred level of spice, noting the raw garlic adds quite a kick), but the main flavors you’re after come from the parsley and garlic.
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1 heaping handful (15-20 leaves or so) flat leaf parsley, chopped fine
1 heaping handful (10-15 leaves or so) basil, chopped fine (optional)
½ handful cilantro, chopped very fine (optional)
Pinch red pepper flakes or ½ one small hot pepper like jalapeno, removing most of the seeds and chopping until fine (optional)
3-4 garlic cloves, finely chopped
⅛ cup (30ml) red wine vinegar
½ cup (1.2dl) olive oil
1 tsp (5ml) coarse salt or more to taste
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Finely chop all your herbs and garlic. You can also put all of these ingredients in a food processor and pulse until fine pieces, but not so far as to turn it into a pesto, scraping the sides in between pulses to keep everything chopped at one size.
Move your herbs and garlic to a bowl and add half of your vinegar and olive oil. Stir until mixed, and continue adding vinegar and oil until you have a fairly thick but slightly soupy consistency, adding a bit more oil or a bit more herbs until you get it to your desired thickness. Add your optional red pepper flakes or hot pepper, and add coarse salt to taste.
Eat over eggs, steaks, quesadillas, roasted veggies or salads. Store refrigerated in a sealed container 1-3 days.
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