There are some ingredients that are meant to be together, and when they do meet, they create a magical mixture. Chimichurri—which includes cilantro, oregano, and parsley— is one of those combinations. On the surface it’s like: “oh, green stuff”. But really, this South American condiment—initially meant as a sauce or marinade for beef—is so delicious, it makes almost anything it touches better, particularly grilled foods. Whether shrimp or salmon, chicken breasts or flank steak, corn on the cob or warm potato salad— drizzled chimichurri makes it sing with an herby, vinegary yumminess. I once had a friend tell me over dinner that she would happily drink the bowl of chimichurri I had put in front of her; and despite its verdant disposition, my kids think it’s great for dipping grilled chicken tenders. Best of all, it’s incredibly easy to make. No cooking needed. Just a little blender, if you have it, or a mortar and pestle.
I make a bowl of it on a weeknight and use it for several meals during the week. Although I haven’t yet served it for cocktails.
Recipe for Chimichurri
Combine the following in a small blender or mortar and pestle:
-2 chopped garlic cloves, 1 chopped shallot, 1/2 cup of parsley leaves, 1/2 cup cilantro leaves, 1/3 cup fresh oregano leaves, 1/4 tsp red pepper flakes, 1 tsp salt, 1/4 tsp white pepper, 1/4 cup sherry vinegar.
-Blend to combine.
-With mortar running, add 3/4 cup good extra virgin olive oil.
-Enjoy on whatever you like. (this will keep in a container in the fridge for several days).