PANTRY BASIC - CHIMICHURRI
Chimichurri is fabulous on a big juicy flank steak, but it’s also fantastic on eggs. If you’re a fan of garlic and fresh green herbs, you’re going to love it—and it’s really good on almost everything, not just steak and eggs. Make it before you start cooking, and give it 20 to 30 minutes to marinate before serving, if you have the time. If you refrigerate any leftovers, make sure to take it out of the refrigerator in plenty of time to let it come back to room temperature, because it will thicken up when chilled. MAKES ABOUT 1 CUP
PREP TIME: 5 minutes, plus 20 minutes to marinate
COOK TIME: None
½ cup extra-virgin olive oil
1 cup packed fresh parsley
2 tablespoons chopped fresh oregano
¼ cup packed fresh cilantro
⅓ cup red wine vinegar
3 garlic cloves
½ shallot
¼ teaspoon red pepper flakes
Pinch salt
Pinch freshly ground black pepper
- In a food processor or blender, pulse the olive oil, parsley, oregano, cilantro, red wine vinegar, garlic, shallot, red pepper flakes, salt, and pepper until it reaches the consistency you desire—you can do it super liquid-y or quite rough.
- Let it stand at room temperature for at least 20 minutes before serving.
