Last week my brother, Benjamin came over for dinner and I introduced him to chimichurri for the very first time. I drizzled (okay, I'll confess I doused) my roasted chicken and roasted potatoes with it. In fact, the sauteed swiss chard didn't seem to complain swimming in a mini pool of the chimichurri goodness.
1/4 c. roughly chopped flat leaf parsley
3 tbs. red wine vinegar
2 large garlic cloves, minced (Michelle's version calls for 4, and I think it was over the top, start with 2 and if you feel the need for more garlic, add more)
2 tbs. oregano leaves
2 tsp. red chile pepper flakes
Kosher salt and freshly ground pepper
1/2 c. extra virgin olive oil
In a food processor, combine and process the parsley, vinegar, garlic, oregano, chili pepper flakes until finely chopped or smooth. Season with salt and pepper. Transfer mixture to a bowl and pour olive oil over it, stir to combine. Let sit for 20 minutes before serving. You can make the chimichurri ahead and keep in the fridge, just bring it to room temperature before serving.
Now I know its urealistic to think I want to get off of chimichurri, hardly the case. This sauce is not only easy to make and delicious, it's also a healthy alternative to those pesky, hip-hugging cream sauces (of course they have their place in this world too). In the meantime, don't be surprised to find my soon-to-be bestselling book, "1001 Ways to Use Chimichurri", I'm working on it as we speak.