Got some herbs left over that you don’t know what to do with? Use them up to make a simple but delicious chimichurri. I eat this stuff with just about anything, it’s so versatile. You can use it on your steaks, as a dip for bread, on top of rice or even as a simple dressing for your salads. Bring your pantry items to life with this chimi recipe.
Basic tools and equipment we used:
- Chef’s knife
- Bread board
- Mixing bowl
- Mason jar (or any other storage container)
Below is a basic list of ingredients that you can use. This is a guideline and can vary depending on what herbs you have on hand. The beauty of chimichurri is you can be flexible and use up whatever you’ve got to make it your own. Even if you only have thyme and parsley and you mixed that in with some minced up garlic and onion, added vinegar and oil you would still have a chimi.
Ingredients:
- Spring onion – 1/4 cup finely chopped
- Thyme – 1/4 cup finely chopped
- Oregano – 1/4 cup finely chopped
- Parsley – 1/4 cup finely chopped
- Cilantro – 1/4 cup finely chopped
- Juice from 1 lime
- Balsamic vinegar (or red wine/apple cider/white vinegar) – 2 tablespoons
- Vegetable oil – 1 1/2 cups
- Garlic clove – 1 large or 2 small (minced)
- Red onion – 1/4 medium onion (minced)
- Paprika – 2 teaspoons
- Soy sauce – 2 teaspoons
- Salt and pepper – to taste
Method:
- Use equal parts finely chopped spring onion, thyme, oregano, parsley and cilantro.
- Mince red onion and garlic clove
- Squeeze in juice from 1 lime and add the balsamic vinegar, paprika, soy sauce.
- Season with salt and pepper to taste. Mix ingredients well.
- Now add in the oil, enough to just submerge the herbs.
- Mix one last time until the oil is well incorporated and store in a mason jar in the refrigerator
Making a chimichurri is a great way to get rid of some left over herbs. The quantities in the above example don’t need to be exact, its really just a guideline. Don’t overdo it on the vinegar/soy sauce/paprika.
Also you can use a blender instead of hand chopping the herbs but I find that blenders bruise the herbs so I just prefer chopping them the old fashioned way. However, if you are short on time blending it all together will result in a similar taste but it will look more like a vinaigrette then a chimi. Ultimately it is up to you to experiment and see what works for your taste.
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