September 9, 2012

The Best Chimichurri
adapted by csagourmet from Michael Chiarello

1 bunch fresh flat leaf parsley (twist off and discard the tougher stems at the bottom)
1 handful fresh cilantro (not tougher stems at the bottom)
2 Tbsp. fresh oregano (measured as full leaves, not chopped)
2 medium-large cloves garlic, peeled
1/2 c. red wine vinegar (get good stuff, there’s no cooking here)
1 tsp. salt
1/2 tsp fresh ground black pepper
1 1/2 tsp smoked paprika
3/4 c. extra virgin olive oil (again, get the good stuff)

Put all ingredients except olive oil in a food processor. Purée. Slowly stream in olive oil with the food processor running.


Really delicious! Very complex flavor for something so simple. I served it to my mother with fish. She wasn’t into the idea of it, but once she tasted it, she asked if she could use the leftovers for her lunch the next day. Highly, highly recommended.

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