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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:

  1. I know (and can pronounce) everything in it. 

  2. Parsley is under-rated and under-utilized in American cooking. It’s not just garnish! Parsley is flavorful and nutrient-dense. 

  3. It contains healthy fats, like olive oil.

  4. 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.

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