Chimichurri

Chimichurri

Of all the things you could do with parsley, chimichurri is for me the best. It goes well with almost anything, it’s super cheap and the taste will blow your mind. I’ve been making it for sometime and this recipe is what I find most fitting to my taste, but feel free to experiment to come up with your own variation.

Chimichurri

Chimichurri

1 bundle of parsley, finely chopped (about half a cup)
80 ml olive oil
60 ml freshly squeezed lemon juice
2 heaping tablespoons red onion (or shallot)
1 teaspoon finely chopped garlic
1 teaspoon dry chilly flakes
1/4 teaspoon salt

Mix all the ingredients in a bowl and that’s it! It goes wonderful with all kinds of grill, including vegetables, although, I like it the most with a T-bone.

You can keep it in the fridge for a couple of days in a jar.

Might wanna play with the flavors and add a little bit of fresh oregano. Not too much, just a little bit for aroma. Also, you can try thyme and basil, substitute lemon with lime juice.

The amount that I use makes not that big batch, so if you plan to make it for a large company you should probably double, or even triple the amounts.
 
Cooking-with-Herbs-300x252

Published Mezze magazine, March 2014 issue. It is also a part of Cooking with Herbs Challenge.


2 Comments

  1. Chimicurri je stalan posjetitelj u našoj kuhinji. Sviđa mi se kako si ga fotkala, baš dobro izgleda.

Leave a Reply

Your email address will not be published. Required fields are marked *