Another round of my love’s favorites, our engagement dinner. I didn’t see it coming. The ring in the champagne glass and then he was on one knee. Absolutely, this was one of the most memorable dinner of our lives. But, it was the flavors that I will remake for you, chimichurri.
Chimichurri is an Argentinian condiment. We had it for the first time along side a rare seared skirt steak. I had to try this at home. But, there’s millions of chimichurri variations. This delicious version has the most common ingredients. Plus, it was a cinch to make.
Helpful hint: Servings – unknown, I’m on my fourth serving and there’s more to go! I’d say this is at least 8 -10 ounces of chimichurri. Also, feel free to add more red pepper flakes based on your heat tolerance. Mine is very mild.
- 2 cups packed fresh Italian parsley leaves
- 6 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 cup extra-virgin olive oil
Add first 6 ingredients to a food processor. Start to pulse and slowly pour oil into processor until well incorporated. Pour into an airtight container and store up to two weeks.
Serves well with meat, fish, plaintain chips, tortilla chips, possibilities are endless!
Penny Tails: It’s a Miss Barky Von Barkerson type of day with that television. Usually, she only barks at horses or dogs. But, why stop there? There’s a hot dog on the TV mom!