Everyone loves Chimichurri

Who’s ready for sunshine and warm weather? I got something different for you this week. I will be away for most of June so there won’t be a new Private Dining Menu the month. Simona and I will be taking Julienne on her first trip to Italy to visit family. I will be posting photos of our food adventures on our Instagram page.

Everything will go back to our normal schedule with a new Private Dining Menu for July, which will be available at the end of June. In fact, I have some new and exciting news for July. Let’s say it starts with Catering and ends with Page so stay tuned

Instead, I’m going to give you all an Evergreen recipe that every person who cooks should have in their arsenal. I’m going to provide you with a recipe for Chimichurri. I love this sauce on pretty much everything. Steak, fish, salad greens, and chickpeas – you are going to have a good time with this sauce.

The sauce originated in Argentina/ Uruguay where it is primarily used on grilled meat. The base of the sauce is herbs, acid, garlic, and oil. Making it very easy to adapt if you don’t have an ingredient or you don’t like a certain herb and if you don’t like garlic there is a good chance I don’t like you.

Chimichurri Recipe

Ingredients:

  • 1 bunch of Italian Parsley
  • 1 bunch of Cilantro
  • 3 cloves of Garlic

  • 5 g of Chili Flakes (optional)

  • 40 ml of Red Wine Vinegar
  • 200 ml of Olive Oil

  • Salt to taste

Tools:

  • Blender

  • Spatula

Put the parsley, cilantro, garlic, chili flakes, and red wine vinegar into a blender. Blend the ingredients by starting at the lowest setting and getting to a medium speed while slowly pouring in the olive oil. When you are halfway through pouring the olive oil turn the blender off and scrap the sides with a spatula to bring everything to the center of the blender. Start again on a low speed and add the olive oil. Once the olive oil is fully mixed season with salt to taste, it will keep in the fridge for 3-4 days.

As for substitution/ additions, you can add 5g of fresh oregano to give it a different herb note. Oregano is in the original Argentinian recipe. You can also substitute the red wine vinegar for lemon juice, I would also add the zest of the lemon before juicing it. The zest has oils that give more of “lemony’ flavor. If cilantro tastes like soap to you, just take it out add some more parsley.

Have some questions about our menus, recipes or availability? Send us an email we would love to hear from you.

CHEF MARK