All about Chimichurri

On the farm, we are very big fans of condiments. At almost every meal, we pull out an array of krauts, pickled things, homemade aioli, fermented sauces, and more. One of my all time favorite sauces has to be chimichurri. So herby and delicious. Wonderful on roasted veggies, tacos, grilled meats, and more. Here are a few variations of the same wonderful thing: Chimichurri. 

Megan's Basic Chimichurri

Ingredients 

• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 3 cloves garlic
• 1 tbsp dried oregano or 2 tbsp fresh
• 1 tbsp crushed red pepper or few dashes hot sauce of choice
• Salt to taste I use 1 teaspoon

Directions: Place all items in food processor. Begin processing and slowly add oil until it reaches desired consistency. May need more or less than 1 cup. Easy peasy!

Radish Chimichurri

Ingredients 

• 1/4 cup shallot
• 3 garlic cloves
• 1 jalapeno, cored
• 1 bunch fresh parsley leaves
• 1/2 bunch fresh mint leaves
• 3/4 to 1 cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp salt
• 4 radishes, shaved paper thin

Directions

1. Combine the shallot, garlic, and jalapeno in food processor. Pulse until roughly chopped. 
2. Add the parsley and mint. Process until minced. 
3. Turn food processor on and add the oil, red wine vinegar, and salt. 
4. Stir in shaved radishes. 

Amazing on grilled pork chops, steak, and portabello mushrooms. 
Adapted from The Original Dish Blog: http://www.theoriginaldish.com/2018/09/26/grilled-flank-steak-with-radish-chimichurri/

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Zesty Spicy Chimichurri

​Ingredients: 

• 1 lemon, juice
• 1 jalapeno, roughly chopped
• 3/4 cup fresh parsley roughly chopped
• 1/4 cup dill roughly chopped 
• 1/4 cup extra virgin olive oil
• a splash about 1-2 teaspoons apple cider vinegar
• salt and pepper to taste

Directions: Combine all in food processor. Add more oil if necessary. Taste for salt and pepper.