Texas Chimichurri

Chimichurri. It is my favorite condiment of late for so many reasons: It’s easy to make. It’s light and fresh. It goes with anything. It adds a vibrant green color to your plate. It’s gluten, grain and dairy free, as well as paleo, vegan, sugar free, and raw! What’s more, the main ingredient — parsley — is a superfood, chock full of vitamins and antioxidants.

So what is chimichurri exactly? Chimichurri is a popular Argentinean condiment, typically made with fresh parsley, garlic, olive oil, and vinegar.  I give my version of the traditional Argentinean topping a Texas twist with the addition of cilantro, but if you hate cilantro or don’t have any on hand, just double up the parsley and you’ll be fine.

Although chimichurri is traditionally served with steaks, trust me, it goes with anything! Lately we’ve served it on shrimp, steak, salmon, chicken, and BBQ short ribs. I bet it would be delightful on roasted veggies, too.

The one question most people ask me about chimichurri is “can you freeze it?”  The answer is “yes!” Just like pesto, you can freeze it in an ice cube tray for two to three months, and then defrost individually for later use. Of course, for the best flavor and consistency, make it fresh on the day you plan to use it and let it marinate for at least 30 minutes before serving.


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