Chimichurri Sauce: The Windex of Condiments
If you follow me on instagram you may have noticed my bold statement earlier in the week, involving chimichurri sauce and pesto, and how the former can defeat the ass of the latter any day of the week. I love making factual-esque statements about things that are actually entirely subjective. However, I concede that condiments really are in the eye of the beholder. Or something.
It doesn’t really matter where you stand on pesto, because the two really are more different than they are similar. I link them together in my mind because they are so structurally similar: both are composed mainly of finely chopped herbs, garlic, olive oil. This makes it easy to use Chimichurri in places where pesto usually exists, which makes for an unexpected (though welcome) fusion-y twist on some old favorites. Picture drizzling it over tomato and fresh mozzerella to liven up a caprese. Flavor-wise, they couldn’t be more different. Chimichurri, Argentinian by origin, is parsley-based, with garlic, olive oil, red pepper, and some kind of acid. Generally a vinegar is used, but I use lemon because I vastly prefer something that recently came from a tree over something that came from a dusty bottle in my cabinet. The result is a sauce that is herb-y and refreshing and bright, with just a flirtation of heat. It’s zesty as hell. You know I do love the zesty.
What I love most about Chimichurri is that its uses are endless! Spoon it over all your grilled meats this summer, but don’t stop there. Brush it on sweet corn on the cob. Use it as an instant salad dressing. Toss it with roasted or grilled vegetables. Make a pasta salad or potato salad. Whip in some mayo for a cheater Chimichurri aioli. Serve it with a steamed artichoke. Tacos. Pizza. Hot dogs. Brats. Popcorn! Last night it gave life to our dinner of grilled portobello “steak” frites and the result was fantastic.
Chimichurri recipe is up on the blog today👏👏 Shown here on last night's grilled portobello "steak" frites! . . . . #instagood #instafood #food #foodie #foodgasm #foodporn #foodphotography #yummy #yum #instablogger #foodblogger #f52grams #huffposttaste #thekitchn #foodgawker #feedfeed @thefeedfeed #buzzfeast #buzzfeedfood #onthetable #forkyeah #forkfeed #portland #portlandnw #pdx #pdxfood #inpdx #pdxnow #humbledish #vegetarian #vegan
Have you seen Dirty Dancing? I kind of feel like Chimichurri sauce is a lot like how in the last scene of the movie, Patrick Swayze’s band of rogue-ish, underground dance-party hoodlums bust through the door to the rec center, disperse into the crowd of stuffy, middle-aged WASPs and pull them onto the dance floor. Fox furs and inhibitions are shed carelessly to the ground, and everyone leaves with a new vigor for life. Chimichurri sauce will make your food dance. And it won’t ever put Baby in the corner. Ever.
Here is a recipe!
- 1 c. finely chopped parsley (about two bunches, measure after chopping)
- 6 cloves garlic, minced
- 1-2 t. dried red pepper flakes
- 2 t. kosher salt
- 1 t. black pepper
- 1 1/2 t. dried oregano
- 1/4 c. fresh lemon juice (about 1 lemon)
- 1 c. olive oil
- Stir all ingredients together.
- Allow to rest for 10 minutes to steep flavors together, then serve. Or just transfer to a jar for storage. Keep leftovers in the refrigerator.