Easy Chimichurri

/in /by

KETCHUP SHORTAGE! Who knew?? Read an article today that the last year has created a huge supply issue for ketchup. Now I like ketchup. A lot. I actually was one of those kids that had to put it on everything. Eggs. Fries. Burgers. Even rice. (But no. Not on hot dogs. Ever. The sacrilege). My tastebuds must have changed along the way because in all honestly I rarely use it anymore. Burgers get the mustard or some spicy aioli, fries get ranch, eggs get anything but (what was I thinking). I have nothing against this most popular comment, I just think other condiments can elevate dishes in much more enticing ways.

Take the chimichurri I tend to make on a weekly basis. It is easy, herby, tangy and just a tad spicy, and works on almost everything. My fav, though, is on a grilled ribeye. It just plays. Straight from our friends in Argentina who came up with the stuff, here is the recipe I love:

Easy Chimichurri

I make this on a weekly basis. It is easy, herby, tangy, just a tad spicy and works on almost everything. My fav, though, is on a grilled ribeye. It just plays.

  • 1 cup flat leaf parsley
  • 3 TBS fresh oregano
  • 3-4 cloves garlic
  • 1-2 Fresno chiles (seeded)
  • 2 TBS red wine vinegar
  • Heavy pinch of salt and a few grinds of pepper
  • 1/3 cup olive oil

  1. In a food processor combine all but oil, pulsing to a rough chop.

  2. Add oil and pulse a few more times. You are not emulsifying this and you don’t want to turn it into a pesto. It should be loose and finely chopped.

  3. Let rest for a couple hours to blend flavors.

Sorry ketchup!!