Feed Me Friday: Chimichurri
Updated: Jul 22
by Alison Landolt
I hate condiments.
Everyone in my family loves to slather their food in ketchup. I can’t with that smell. Mustard has its uses as part of a marinade or in a salad dressing, but that’s it. Don’t get me started on mayo, the worst offender of all. Store-bought condiments creep me out. I don’t know what is in them, but I’m pretty sure it’s nothing good. The one condiment I can’t get enough of? Chimichurri. Spoon it over grilled steak or fish, use it as a marinade for chicken, toss it with a salad, dip your veggies, layer it on a sandwich! The uses are endless.
Homemade chimichurri is healthful and easier than you think. Here’s why I love it:
I know (and can pronounce) everything in it.
Parsley is under-rated and under-utilized in American cooking. It’s not just garnish! Parsley is flavorful and nutrient-dense.
It contains healthy fats, like olive oil.
As I said above, chimichurri is versatile.
Ditch the artificially processed condiments and try this delicious chimichurri recipe from Cafe Delites instead!
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup parsley, finely chopped
3-4 cloves garlic, minced
Dash of red pepper flakes (optional)
3/4 teaspoon dried oregano
1 teaspoon coarse salt
1/2 teaspoon pepper
Mix all ingredients together in a bowl. Let rest for 10 minutes before using.
Chimichurri can be prepared 24 hours in advance and refrigerated. Leftover chimichurri can also be frozen.
Alison Landolt is an EFHou cofounder.