Our Favourite Recipes - Chimichurri

Jul 16

You picked up a selection of herbs this spring, but now you’ve got parsley, mint and chives overflowing, and can only garnish so many steaks and mojitos throughout the summer. In our attempt to help use all those herbs and vegetables, we are going to share Riverdene’s staff’s favourite recipes in the hopes that you’re given some new ideas or introduced to some new foods.

This week, we’re sharing chimichurri, which is a parsley based garnish. It is great on eggs, steak and cooked vegetables (that I’ve tested so far), and I’m going to keep testing it out on most of our meals going forward, while there’s some in the fridge!

Chimichurri sauce - hails from Argentina + Uruguay. Commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley and dried (or fresh) oregano. It’s served as a marinade or a dipping sauce for grilled chicken, steak, lamb or fish.

Chimichurri Sauce

Prep Time: 10 min
Total Time: 10 min
Serves 4 to 6

Ingredients
1/3 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon smoked paprika
1/2 cup finely chopped fresh flat-leaf parsley

Instructions
1. In a small bowl, whisk together the olive oil, vinegar, garlic, sea salt, oregano, pepper flakes and paprika. Stir in the parsley.
2. Season to taste.

Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When you’re ready to use, let the sauce thaw at room temperature.