chimichurri — fun to say and eat!

A few weekends ago, my dad and I went wine tasting at a winery where they served mostly Argentinian wines (Malbec!!!) and one of them was served with some chimichurri. It was so good that we liked it as much as the wine! Served like bruschetta (but tastes a bit more like tabbouleh), I had to google a recipe and get all of the ingredients on the way home, because we needed it to go with the bottle of Malbec we had waiting.

After looking over about six recipes, I found one that combined what sounded like the best elements of them all, and after a few minutes in the food processor, we had fresh chimichurri. Still working on the food photography (clearly), but I can assure you it tastes 10x better than it looks.

chimichurri

What You Need:

1 bunch parsley

1/2 C cilantro (optional)

4-6 garlic cloves

1/2 cup olive oil

1/4 C red wine vinegar

1/4 C lemon juice

1/3 C red onions

1/3 C sundried tomatoes

1 tsp Oregano

Salt and pepper to taste

What You Do:

Get all of the ingredients in a food processor

Pulse until it’s the consistency you want for an appetizer with bread, or to put on your steak. If it’s too thick, add more olive oil.

 

Messiness: This is the messy level of salad, so, if making a salad irks you, it might be smart to steer away from this. But if you’re down with salad making, this will be status quo.

Budget: It’s not super cheap, but for about $5-6, you can have a fresh, yummy appetizer that you would have paid the same if not more to be already made.

Simplicity: I love any recipe that only involves a food processor and comes out tasting like you are a genius.

Deliciousness: Even the meat eaters were happy nibbling on this. I think that pretty much speaks for itself.

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