I wish there was a smell tool/function for the Internet, like Smell-O-Vision, so that you could really appreciate the garlic odors/oils emitting from the pores on my fingertips! Oh, do I have some stinky breath after tonight’s dinner (but OH! how it was all worth it!).
I have been a bad, bad blogger this week and I’m sorry for not posting more often. I got sucked into the vortex of Fall TV Premieres and so HULU has been my only companion in this downward spiral. But tonight, I finally made a dinner a bit more complicated than the toast I’ve been having every night. We had a bunch of parsley in our fridge from the share pick-up two weeks ago (Here’s how to store parsley properly so that it will last you 2 weeks!) and I have been wanting to try my hand at Chimichurri for a while now. Chimichurri is the Argentinean version of pesto with parsley (or I guess you could use cilantro too, but that herb is not welcomed in our house.) On a side note, I will be traveling to Argentina with a few friends in February and am super stoked! I expect to be drunk on Malbec and stuffed with steak the whole time I’m there.
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
MAKE AHEAD The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
*I served the chimichurri in condiment dipping bowls next to the sliced strips of steak and fries.