Chimichurri is a wonderful uncooked condiment used to add extra flavor to grilled meats, usually. But I like to think chimichurri can be used for almost anything. It packs a lot of flavor and highlights whatever meat you’re noshing on. You can have chimichurri at any time during the year but I always think of it as a summer condiment because everything is so fresh and because you don’t have to cook it.
I first shared this chimichurri recipe in 2011 (whoah) and it was time to update the photos. I think I love doing that. Finding old posts that need a little love but the recipes are still pretty relevant. Here’s a recent post that I updated: orange mint julep (so good). The first time I shared this recipe, I made it with steak which is what I commonly see it paired with. This time around I decided to do it a little different; I guess so you could see the versatility in the condiment. Chimichurri with steak is delicious but you can definitely try it with other meats or veggies if you dare.
Neither chimichurri or steak are foods I make often. If I’m being honest, I haven’t quite mastered the art of preparing steak but I’m working on it. This time around I took the easy way out and used my chimichurri on rotisserie chicken. But please, by all means, grill or bake your own chicken. Normally I would but this was much easier.
An easy chimichurri recipe
Normally when I update an old recipe, I always leave one or two of the old photos in the new post so you can see. I also do it to remind myself of how far I’ve come when it comes to taking photos. Don’t worry, I’ve left a couple from the original post at the end of this post. You’re welcome.
I’ve learned recently that chimichurri originated in Argentina and is affectionately described as Argentinian pesto – spot on description. Anyway, I won’t bore you anymore with boring chimichurri details. Just promise me you’ll try out this chimchurri recipe and scroll down to see photos from 2011.
Ingredients
- 1 cup parsley leaves, tightly packed
- 2 tbsp oregano leaves
- 4-5 cloves of garlic
- ½ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- ½ tsp red pepper flakes
Instructions
- Put parsley, oregano and garlic in a food processor and pulse a few times to chop the herbs.
- Place herbs and garlic in a bowl then add olive oil, red wine vinegar, salt, pepper and red pepper flakes. Stir to combine and adjust seasonings if needed.
Photos from 2011
