If you’ve never seen or heard of it, Chimichurri is a sauce from Argentina served with grilled beef, made up of fresh herbs, usually parsley and oregano, and a liquid base of olive oil and vinegar. You can really vary the ingredients and still have great results…and given the olive oil base, it’s a good source of healthy fat.
***My favorite way to make chimichurri is a 2:1 thyme to parsley ratio, no oregano. Picking those tiny thyme leaves off the stems is a labour of love though, so feel free to reverse the ratio if you don’t have 30 minutes to spare, i.e., 4 tbsp. of parsley and 2 tbsp. of thyme instead.
4 tbsp. fresh thyme
2 tbsp. fresh Italian parsley
1 shallot, finely chopped or 1 roasted shallot (my preference)
1 clove garlic, minced or 2 roasted (again, my preference)
3 tbsp. olive oil
1 tbsp. white wine vinegar
Juice from 1 lemon
1/4 tsp. dried red chili flakes
1/4 tsp. ground pepper
1/4 tsp. sea salt
Place all ingredients except the oil in a food processor and pulse a few times. Add oil and continue to pulse until you achieve a fairly thick consistency. You can add more lemon juice or oil if you’d like it a little thinner. Best to allow it to chill for 1-2 hours before serving. Enjoy!