Traditional Chimichurri

Now that grilling seasons is happening, I wanted to post this great recipe for chimichurri. Chimichurri is such a versatile barbecue season condiment. I love grilling any kind of meat or fish and then topping it off with chimichurri. I sometimes event add dollops to my grilled veggies too. You can make a very basic dish exciting by serving this alongside it. It is so easy to make chimichurri at home and I love this authentic recipe.

Recipe from Cafe Delights

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic, minced
1 tablespoon chopped red chilies (about 2 small or 1 red chili), remove seeds if less heat is preferred
3/4 teaspoon dried oregano
1 level teaspoon kosher salt
1/2 teaspoon pepper 

In a bowl, mix all of the chimichurri ingredients. Allow to sit for at least 15 minutes or up to 2 hours prior to serving. Or prepare the day prior and refrigerate for up to 24 hours. Use to baste meats while grilling or top grilled meats and veggies with the chimichurri.

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