The prime of grilling season is here! As summer progresses and we move into fall, I am sure you will have plenty or chicken, steak, pork and seafood hit your grill. Have you found yourself in a rut and looking for a new condiment to top your grilled entrees? Try this Chimichurri to accompany any meat you pull off the grill. This Argentinian condiment has a robust herbal flavor that has a bit of a sour tang to it, making it a great for any type of meat that you may be serving at your tailgate or family grill out. It is most traditionally seen with beef, but Sally and I have enjoyed it on a wide variety of proteins that you can put on the grill. Like with a pesto, you can adjust this recipe to your taste. Feel free to add more or less garlic and substitute cilantro for some of the basil.
A Recipe For Chimichurri
Recipe Type: Sauce or Condiment
This Chimichurri makes about 1 and 1/4 cups
- 3 cups flat leaf parsley leaves, firmly packed
- 1 cup fresh oregano leaves, firmly packed
- 1/2 cup fresh basil leaves, firmly packed
- 2 1/2 Tablespoons chopped garlic
- 2 Tablespoons chopped shallots
- 2 Tablespoons red wine vinegar
- 1 Tablespoon fresh lime juice
- 1 1/2 teaspoons salt
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup extra virgin olive oil
- Put the parsley, oregano and basil into the work bowl of a food processor. Add the garlic and shallots. Pulse until the herbs are finely chopped. Remove work bowl from processor.
- Empty the herb, garlic and shallot mix into a medium bowl. Add the vinegar, lime juice, salt, chili flakes, and pepper. Stir to blend. Add the olive oil and stir until incorporated. Let chimichurri rest for 30 minutes for the flavors to develop. Serve or refrigerate.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis