I have a list of recipes that I want and plan to make – it’s extensive. From cookies and muffins to grilled stuff and salads, the ideas are endless and I’m always adding more. Some of them have been on the list for a couple of weeks, some for months, and some since right after this blog was born.
Chimichurri has been on the list for quite a while – too long, actually. I’ve almost made it several times and I’ve even had all of the ingredients for it a time or two. Why it took me so long, I do not know.
But when my father-in-law asked us, yet again, when we were going to make chimichurri, we (finally) made it the very next day. The freshly clipped parsley from Clark’s mom’s garden was motivation enough. Sorry, Mike. Forgive us?
Chimichurri is not something that I’d ever eaten, much less tried to make. So I was thinking, “who am I to attempt and then share a traditional Argentinean recipe with you guys?” But then again, who am I to make curries and taco bowls and Thai garlic shrimp? A person who really likes food, that’s who. So who says I can’t share random foods from other countries? No one – that’s who. It’s my blog and I’ll post what I want to! *insert dancing lady emoji*
Before embarking on our chimichurri journey, Clark and I did some research. Not surprisingly, there are approximately 3.74 million different takes on this traditional dish; it’s done a little bit different in every home and every restaurant in Argentina. Whether or not our version complies with the standards of proper chimichurri-making, I do not care.
According to folklore, chimichurri can be loosely defined as “a mixture of several things in no particular order.” So we combined a bunch of herbs, garlic, vinegar, and olive oil until the consistency and taste was just right. I’ve never been to Argentina, but I can safely say that this is the best chimichurri I’ve ever had.
Since it is grilling season, I recommend making a batch of this sauce and keeping it on hand in the refrigerator all summer. It is traditionally served over steak, but I haven’t found anything that doesn’t taste better with chimichurri on it.Print
Bright and herby with notes of garlic and tangy vinegar, this sauce complements grilled meats, seafood, and veggies.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 6 oz. 1x
- 1 cup fresh flat leaf parsley
- 1/4 fresh cup oregano
- 4 cloves garlic
- 1/2 teaspoon chili flakes
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
- 2 tablespoons white vinegar
- optional, for those who like it hot: 1 dried thai chile, finely chopped
- 1 pound raw shrimp
- 1 Tablespoon lemon juice
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- olive oil
- Finely chop parsley and oregano and set aside in a small bowl. Mince garlic and add to the bowl.
- Add chili flakes, sea salt, olive oil, and vinegar and stir to combine.
- I recommend storing in an airtight container for a few hours to allow the flavors to combine.
- In a large bowl, toss shrimp with lemon juice, sea salt, and pepper.
- If grilling – Skewer shrimp on bamboo skewers. Spray the grill with olive oil to prevent sticking. Over high heat, grill shrimp 1 minute per side.
- If sautéing – heat 2 tablespoons of olive oil in a cast iron or nonstick skillet to medium high heat. Sear shrimp for 2 minutes per side.
- Remove shrimp from heat (grill or skillet) and spoon chimichurri over top.
- Calories: 335
- Sugar: 1 g
- Sodium: 1245 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g