Warmer weather is officially here, and that means grilling outdoors. Well, not for me since I live in an apartment. But for most of you with access to a back yard, it’s time to grill!
I think that chimichurri is sort of the Latin American pesto. It goes well with beef, chicken, fish, and any kind of sausage. It makes an amazing dressing for warm potato salad or as topping for baked potatoes. It is also great as a dipping sauce. My friend Olga, from Mango & Tomato, has a recipe for capresse panini which uses chimichurri as a marinade for the mozzarella cheese that goes in the sandwich.
I prefer to chop all ingredients by hand to get a good texture, but you can also quickly make this in a food processor. The chimichurri will have a stronger flavor right after it is made. The flavor will mellow out over time. I like to let it sit for about an hour before serving. If you have any left over you can just put it in a jar and refrigerate it for a couple of days, or freeze it in a zip top bag and bring it to room temperature when needed.
• 1 cup flat-leaf parsley leaves (no stems)
• 3 tablespoons fresh oregano leaves
• 3 large garlic cloves
• 1 small shallot
• 2 tablespoons vinegar (red wine or sherry)
• ¼ teaspoon red pepper flakes
• ¼ teaspoon paprika
• 1 teaspoon kosher salt
• Ground black pepper to taste
• ½ cup olive oil
1. Chop the parsley, oregano, garlic, and shallot very finely. Add in the vinegar, red pepper flakes, paprika, salt, pepper, and olive oil. Alternatively, place all ingredients in a food processor and pulse a few times. Let sit for 1 hour before serving.