Chimichurri Recipe for Every Season

Many countries claim this recipe for their own, and have different renditions. Argentina has strong claims to it as well as Basque, Irish and English. It is a sauce made with herbs, peppers, vinegar and olive oil. In any case, I nearly always have this sauce ready in my fridge or at least ingredients to make it on hand. Make it in a molcajete (mortar and pestle) an immersion blender or my favorite little tool, this hand chopper from Kuhn Rikon. It's like a lawn mower blade at-home pesto and sauce essential. Anyway, here is my recipe, which can be alternated in many ways to suit your taste. The main rules are that you should use already delicious ingredients, especially the vinegar. You don't need to make your own vinegar for this one, but if you want to learn how, it is very simple. Lessons for another day.

Ingredients added to the hand chopper, along with seasoning ingredients

Ingredient	Amount
Parsley, washed, dried and picked from most stems	1 big handful
Cilantro, washed, dried and thicker stems at bottom cut off	1 big handful
Oregano, fresh or dried, picked	1/2 handful
Garlic cloves, peeled and grated	1-2 cloves
Banana Pepper, seeded and rough chopped	1 ea
Mama Lil's Peppers with oil	1/4 cup
Red Wine Vinegar	3 tbs
Olive oil	to cover

Method:

Combine all ingredients into the hand chopper, bowl to mash or quart container to blend. Cover with olive oil and chop until desired consistency. Store in a jar or quart container for 2-3 weeks.

Makes 2 cups

After the initial chop, before seasoning

Pulsing longer gives a creamier more emulsified texture

That's it!

I never want to clog my journals with advertisements, so I've made a commitment to creating simple, easy to follow recipes utilizing what you probably already have in your kitchen. Consider leaving a comment, or sharing a photo if you've tried this recipe, as always, feel free to tag @ginkgofinedining in your post. Subscribe for more!

Cheers,

Abigail