I am loving the flavours of the season. Trying to use herbs and arugula from my garden and the great Ontario fruit that explodes with flavour.
Chimichurri Condiment
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Category
Condiment
Cuisine
Argentina
I am loving the flavours of the season. Trying to use herbs and arugula from my garden and the great Ontario fruit that explodes with flavour.
Ingredients
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2 c flat leaf (Italian) parsley
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1 c olive oil
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1/4 c red wine or sherry vinegar
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4 garlic cloves
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2 tbsp fresh oregano (or 2 tsp dried)
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1/2 tsp chili flakes or 1 tbsp finely chopped fresh red chili
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1 tsp salt
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1/4 tsp pepper
Directions
Combine all ingredients in a food processor and process until smooth.
You can freeze the extra in small containers to use when needed.
Use as a dip or a baguette, add to mayonnaise or baste on grilled chicken or steak.
We grilled chicken breasts, seasoned with salt and pepper and basted with the chimichurri.
Drizzle with additional chimichurri before serving.
We served this with grilled corn and an arugula salad.
Recipe Note
I added fresh dill, sliced cucumbers, cherry tomatoes, sliced red onions, and feta cheese to the arugula. Toss with your favourite dressing.