Chimichurri is an Argentinian condiment served in Argentina with roasted meat. It was originally made with parsley, oregano, garlic, olive oil and white wine vinegar. Sometimes additional flavorings of bay leaves, basil or cilantro may be added to the original recipe.
I make my mixed herb version quite often, especially if I have bunches of basil, parsley and cilantro that I do not want to waste. Once made, chimichurri stores quite well in the refrigerator in airtight containers. It can be used as a dip, raw pasta sauce or a base for delicious salad dressing.
Clockwise from the scissors:
oregano, basil, mint, cilantro, flat leaf parsley and thyme
- 1 cup flat leaf parsley
- 1/2 cup basil
- 1/2 cup fresh mint leaves
- 1/2 cup cilantro
- 2 Tbsp fresh oregano leaves
- 1 Tbsp fresh thyme leaves
- 3 cloves garlic
- zest of 1/2 organic lemon
- juice of 1 lemon
- 1/2 cup virgin olive oil
- 1/4 cup raw apple cider vinegar
- 1 tsp Celtic sea salt (add more if needed)
- 1/2 tsp freshly ground black pepper
- In a food processor blend herbs, garlic, lemon zest and lemon juice until all ingredients are well combined. Do not over-process. Chimichurri tastes best when it has a bit of texture.
- Add olive oil, vinegar, salt and pepper and mix again.
- If you are not using chimichurri right away, transfer the sauce into clean, airtight glass jars and store in the refrigerator. To allow aroma fully develop remove the jar from the fridge 15-20 minutes before serving. Enjoy in good company!
In radiant health - passionately raw - Dominique