I, for one, am completely and totally obsessed with chimichurri. I can, and often do, eat it on absolutely any and everything–on a salt-crusted seared ribeye, topping garlic mashed potatoes, on Bibb lettuce as a salad, as a dip for pizza, dressing fried eggs for breakfast.. It can go on literally anything.
I tried a few recipes before finding the holy grail, Texas de Brazil’s recipe. It’s herby but doesn’t taste obnoxiously of parsley, the cilantro is there but doesn’t scream, “CILANTRO!!!”, it’s a perfect consistency–not thick and pasty like so many others, and it’s salty and lemony in a way that suits almost all dishes (jury still out on Belgian waffles).
Chopping everything by hand may take a bit more time, but allows the oil to remain clear and the chimichurri dark green, the chopped herbs retain their shape for a rustic, yet elegant look. If none of this matters to you, or you’re really in a hurry, you’ll save about 8 minutes by throwing everything in the blender or food processor. You’ll have less control over the proportions, though, as everything should be measured chopped. But, to be totally honest, it’s going to be delicious no matter how you slice, dice, and chop it.
- 1 cup of oil (either great olive oil or use vegetable oil - you don't want the strong taste of a mediocre olive oil here)
- ¼ cup of lemon juice
- ½ cup cup chopped fresh parsley
- ¼ cup chopped cilantro
- 2 tablespoons of fresh chopped garlic
- 1 tablespoon of dry oregano
- 1 tablespoon of red crushed pepper
- Salt to taste (a lot - I started with 1 tablespoon [from the original recipe] and it was salty, but delicious!)
- Combine all ingredients. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.