Chimichurri is not only a wonderfully flavourful condiment, perfect for marinating meats or tofu, but it also makes a wonderful dipping sauce for breads or veggies. It originates from Argentina, and there they use it as a beef marinade. But I think that the bright flavours and kick of spice makes it a wonderful topping for almost anything!
What is also great about it is that it’s a fantastic way to preserve some of your leftover herbs. The vinegar and oil allows it to stay fresh in your fridge for up to a week, but if you wanted you could always freeze it for those dark February nights when some fresh, bright parsley flavour is exactly what you need to get you through until spring.
– 1 cup fresh parsley, leaves only
– 2 tbsp fresh oregano, mint, or cilantro (or a mixture)
– 1 jalapeno pepper, seeds and ribs removed for less spiciness and chopped
– 1 green onion, roughly chopped
– 2-3 large garlic cloves, peeled
– 1/2 cup red wine vinegar
– 3/4 cup olive oil
– salt to taste
1. Put all ingredients, except olive oil, in a food processor and mix until finely chopped. Pour into a bowl and whisk in the olive oil. Taste and add salt if needed.
Makes about 2 cups. Store in the fridge for up to one week.
Recipe adapted from bon appetit.