Chimichurri is kind-of like pesto,
but instead of using basil as the base, you use parsley and a few other ingredients.
It’s mainly associated with Argentinean food and pairs really well with meats.
It really is a delicious condiment and can be used in so many ways.
Usually we buy it,
but this time I decided to use some of the herbs growing in the backyard.
1 cup fresh parsley, tightly packed
1/2 tablespoon fresh thyme leaves
2 tablespoons fresh oregano leaves
2 tablespoons fresh basil leaves
6 cloves garlic, chopped
1 small shallot, chopped
1 poblano pepper, roasted and chopped
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
juice of 2 limes
2 tablespoons red wine vinegar
1/2 cup olive oil
In the bowl of a food processor combine the parsley, thyme, oregano, basil, garlic, shallot, and poblano pepper. Chop the ingredients well, but do not puree. Add the salt, pepper, red pepper and mix well. Place in a small bowl and add the lime juice, red wine vinegar, and olive oil. Mix well.