Chimichurri: Kitchen-made

Unless you’re looking for a cilantro chimichurri and well, in that case here’s that recipe.

I’ve become a huge chimichurri fan ever since my trip to North Carolina a few years back (okay, so it was 10 years ago), visiting my sister and her family. At the time, spring in NC was a comfortable and reliable 70°, so one night my sister and brother-in-law grilled us up the most striking Chimichurri steak fajitas. The fresh herbaceous Chimichurri with the char on the steak is completely striking. *chefs kiss*

Needless to say, usually whenever I whip up a batch of Chimichurri we plan on grilling steak fajitas too.

For this Kitchen-made Chimichurri Sauce Gather:

• parsley leaves (thick tough stems discarded)
• garlic
• olive oil
• red wine vinegar
• dried oregano (2 tablespoons fresh)
• sea salt
• black pepper
• teaspoon red pepper flakes

In a mini food processor add 4 peeled and roughly chopped garlic cloves, 3/4 teaspoon kosher salt and 2 tablespoons red wine vinegar.

Next add in the leaves and tender stems (discard any thick or tough stems) of 1 bunch of parsley. About 1 generous cup.

Pour in 1/2 cup of avocado or olive oil.

Pulse your processor until everything is chopped small.

Next add in 2 teaspoons dried oregano, 1/4 teaspoon red pepper flakes and 1/4 teaspoon black. You can entirely use fresh oregano (you’ll need 2 tablespoons), I usually do in the summer when I have it in my garden.

Scrape the sides with a spatula and pulse one last time.

Bright, fresh and tangy with a smidgen of heat from the chili flakes.

Ways to Use Chimichurri:

• Chimichurri Grilled Chicken
• Chimichurri Steak Fajitas

Enjoy! And if you give this From-scratch Chimichurri recipe a try, let me know! Snap a photo and tag me on twitter or instagram!