The classic Chimichurri is an aromatic, garlicky sauce from Argentina (and Chile) where it's lathered on skirt or flank steak, or chorizo sausage and features their local extra virgin olive oils. Our new harvest oils are here, so time to spread their freshness. Parsley is the principle fresh herb and dried oregano gives it earthiness. If you're like us and admire traditional recipes from their countries of origin, then consider adding a small amount of dried red pepper flakes, too. We think it's best to stand with tradition and gently mix by hand. It's not meant to be a puree like pesto. The secret is to loosely follow our recipe, then make it yours. Lather it on all your favourite roasted or grilled meats -- veggies, too. And definitely when serving steak.
MAKES: 1-1/2 cups
1-1/4 cup extra virgin olive oil
1/4 cup of our specialty Sherry Reserva red wine vinegar
4-5 garlic cloves, minced
1 medium shallot, finely chopped
2 cups packed fresh flat leaf parsley leaves, stems removed, chopped
1 tbsp dried oregano
1 tbsp dried red pepper flakes (reduce for less heat)
1 tsp kosher salt
Combine the garlic, oregano, shallot and vinegar in a bowl. Add parsley, pepper flakes, and salt to garlic-vinegar mixture. Add olive oil, then gently mix. Cover and let sit on your counter for two hours or ideally overnight. It will keep one to two weeks in your fridge.
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