Have you ever had chimichurri? Do you know what it is? Coming from Argentina, chimichurri is a condiment or an uncooked sauce that adds a beautiful brightness to grilled meats and fish; drizzle it over a slice of grilled tofu, steamed or grilled vegetables, or roasted potatoes. It’s good on everything!
I’ve made it infrequently over the years, though every time I make a batch I ask myself why I don’t make it more often. It’s easy to make — just takes some washing and chopping of herbs and measuring a few things with spoons. Then you grill a steak or chicken pieces (or fish or tofu, etc.) and spoon some sauce over it and it takes your meal to the next level.
I like the combination of flat-leaf parsley, cilantro, and fresh oregano, but I’ve seen many versions without cilantro. I know cilantro can be controversial and if you don’t like the taste, just replace it with more parsley and oregano. If you like things spicy, add some crushed pepper flakes or finely minced fresh chili peppers to taste.
- 1/4 small red onion, peeled and finely diced (or 1 shallot, peeled and finely diced)
- 3 garlic cloves, crushed
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. red wine vinegar
- 1/2 cup olive oil
- 1 cup packed flat leaf parsley leaves, finely chopped
- 1/2 cup packed cilantro leaves, finely chopped
- 2 Tbsp. packed fresh oregano leaves, finely chopped
- ** OPTIONAL ** crushed red pepper flakes or finely diced fresh chili pepper, to taste
- Place the chopped onion, garlic, salt, pepper, and red wine vinegar in a small mixing bowl, stir together and let it sit for 10-15 minutes.
- Add the olive oil, fresh chopped herbs and chili or red pepper flakes if you’re using them. Stir everything together, taste and adjust seasoning.
- You can use this right away, spooning it over grilled chicken or steak, baked or sauteed fish, mixed into a grain and vegetable salad or anything else you’d like to add it to.