How to Make Chimichurri
Chimichurri is a staple of Argentina, where it is as beloved and ubiquitous as barbecue sauce here in the States. It’s a full flavored, aromatic sauce with herbs and garlic, a bright note of vinegar, and a pleasing salt balance. And once we have a jar of the stuff, we want to put it on everything.
Our tips: Try chimichurri on vegetarian dishes too, like your roasted fingerling potatoes, portabella mushroom sandwiches, and tomato salads. On pasta with a little Parm? Yes! With all those herbs, chimichurri is chock-full of antioxidants, so you can feel good about eating a lot of it — and maybe even making an extra jar to leave on your sister’s porch.
1 cup flat leaf (Italian) parsley (about 1 bunch), stems removed
½ cup cilantro leaves, lightly packed
1½ Tbsp fresh oregano leaves, lightly packed
2 cloves Melissa’s organic garlic, peeled and quartered
½ half small Melissa’s organic shallot quartered
½ cup Napa Valley organic olive oil
2 Tbsp Napa Valley organic red wine vinegar
½ tsp Le Saunier de Camargue fleur de sel sea salt
¼ tsp crushed red pepper flakes
- Combine the parsley, cilantro, oregano, shallot, and garlic in a food processor, and pulse until finely chopped.
- Add the oil, vinegar, sea salt, and red pepper flakes, and pulse until just emulsified.
- Store in a covered container or jar in the refrigerator.