Chimichurri is a traditional Argentinian condiment that goes beautifully with all sorts of things. It’s particularly lovely with grilled meat since its acidity plays so nicely with charred flavours and cuts through the fat. It also adds a bright herbaceous flavour that’s welcome on everything from grilled vegetables to burgers.
Is this recipe traditional? No, it is not. But this version is easy to make and a go-to condiment that will happily live in your fridge for at least a week. Stir it into mayonnaise, rub it on grilled chicken, and dollop it on grilled mushrooms.
A note on preparation: If you chop this by hand, it will have a nicer, looser texture. But for speed, nothing beats a food processor.
Makes around 2 cups
1 bunch of flat-leaf parsley leaves (about a cup, packed)
2-4 garlic cloves, depending on your taste
Generous pinch of red pepper flakes (optional)
2 tablespoons of fresh oregano leaves, loosely packed
2 tablespoons red wine vinegar
Juice of half a lemon; slice the other half into wedges.
3/4 cup of extra virgin olive oil
Salt and pepper to taste
Pulse all ingredients except the oil in a food processor until chopped finely, but not pureed.
Drizzle in the olive oil and pulse a few more times until you have something like a chunky vinaigrette. You may add more oil to “loosen” it if you would like. Add salt and pepper to taste.