I appreciate versatility in my kitchen. Any recipe or component that can recycle and bring new life to left over scraps is a back-pocket keeper for me, especially when it’s one that can be used in more ways than one. I first made chimichurri after finding myself with handfuls of oregano and parsely but vehemently opposed to the idea of making a pesto as I often do when I find myself with a plethora of herbs on their last legs and no one to pawn them off too (as my neighbors have easily become accustomed to…and i’m sure they don’t mind… For the most part.)
This is a great companion to any cut of beef. You can use it as a marinade , or as I prefer, simply as a sauce on top of a rare and juicy steak to add a nice earthy and bright punch. Or come to think of it, which I can’t believe I haven’t thought of until now, you could use it for both? Reserve a little sauce before marinading and top your finish product with that same green sauce of goodness.
That’s a damn good double whammy of deliciousness.
- 1 cup of flat leaf parsley, stems removed
- ½ cup of cilantro
- ¼ cup of oregano
- ½ cup of good quality olive oil
- ¼ cup of red wine vinegar
- fresh squeezed juice from half a lemon
- 5 cloves of garlic, peeled
- 1 small jalapeno, seeded
- 1 teaspoon crushed red pepper
- salt and pepper to taste
- Put everything in a food processor or blender except for the oil and vinegar and give it all a good chop to all the ingredients are evenly incorporated.
- Add the red wine vinegar and slowly stream in the olive oil while pulsing a few times.
- Season with salt and pepper to taste.
- (use less or more olive oil to achieve desired consistency. Everyone is different.)
If you make this recipe be sure to tag your pics #DrinksAndNoms