Chimichurri is the new pesto. I’m just gonna say it. We’ve all been thinking it, but I’m just gonna put it out there.
So chimichurri. Have you had it? It’s like pesto, which confession, I’ve never been a huge fan of, I mean it’s good and all, but remember a few years back when everything was pesto and pesto was everything? Well guys, welcome to 2014 because it’s chimichuri’s time in the spot light! Chimichurri is from Argentina and it definitely has a bold South American flair. In case you haven’t heard, I don’t like bland food. It’s a phobia really. Chimi, as it’s friend’s call it, also happens to be so easy. Like it’s silly. You’ll wonder why you haven’t been making this since, well since before pesto was popular!
So go grab your food processor, or blender. And if you don’t have either of those, well what the heck are you doing? Get your butt to Target! Like you needed an excuse anyways. But real talk, if you don’t have any of those, and don’t plan to, you can still make this recipe, just finely chop everything, and you’ll have a nice rustic chimi, which unless you’ve been living under a Pinterest rock, rustic is very in right now. So it’s cool.
- 1 cup lightly packed Italian parsley (the flat leaf kind, not curly plate decoration kind)
- 3 to 5 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon chili pepper flakes
- 2 tablespoons shallot or onion, basically I take an onion and give it one good ¼ inch or so slice.
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- Place all ingredients in a blender or food processorand pulse until well chopped, but not pureed.
Now, what to do with your sauce? Well it’s amazing on any protein, steak especially. Marinate some chicken in it and grill. Yum. Add a little to some Greek yogurt sauce and have yourself a GREAT salad dressing. Or hey, here’s an idea, add it as an accompaniment to your bruschetta bar. wink wink