I’ve had chimichirri multiple times at restaurants, but for some reason I didn’t make it at home very often. I don’t know why since it’s simple to make and keeps in the fridge for days. Well I’m officially converted!
It’s easy, flavorful, takes only 6 ingredients, and elevates anything you put it on. I also love how versatile it is. Put it on top of soup, roasted or grilled veggies, eggs, meat, the uses are endless! I think it would be perfect for a cookout this summer, serve it with whatever you grill and your guests will be thoroughly impressed!
Chimichurri:
1 bunch cilantro
1/4 jalapeno roughly chopped, more or less depending on heat
2 cloves garlic, roughly chopped
Juice from 1 lime
1/2 teaspoon sea salt
2-3 tablespoons olive oil
Method:
Roughly cut the steams off the cilantro. It doesn’t have to be perfect, it’s fine if there’s still some steam pieces. Thoroughly wash and dry the cilantro.
Put all ingredients except olive oil in a food processor. Pulse about 10 times, roughly chopping and mixing everything. Slowly drizzle in the olive oil, starting with 2 tablespoons and adding more as needed. Keep pulsing until you get the texture of a very rough pesto – you don’t want it completely pureed.
Taste and adjust the seasoning as needed.
Enjoy!
Equipment:
My exact food processor isn’t available anymore, but this one is similar.
When cleaning my cilantro, I rinse it multiple times and then dry it in this salad spinner. I’ve had this salad spinner for almost 2 years and would absolutely recommend it.
