Once a year, I visit my brother John, who lives in the central coast of California. His house sits way up on a hill and overlooks the little town of Cambria. It is absolutely beautiful, but a long way to town on winding pot-holed roads. As a result, John has become quite self-sufficient. He grows his own herbs and has a repertoire of “gourmet” meals that he prepares for his numerous guests. The following recipe was prepared for him by an Argentinian friend, and now is a staple both in his house and in mine. I make a double batch and store it in the fridge in an old ketchup squeeze bottle. Anything that I find just a little bland, gets a squirt of Chimichurri. It is great with steak, chicken, and even tuna fish sandwiches. It will last in the fridge for up to 10 days, though we usually finish it all by day 5. The flavors need to meld together, so make it ahead and let it sit for at least 30 minutes.
- 1 cup parsley, fresh rinsed
- 1 cup cilantro, fresh rinsed
- 2 tsp organic oregano dried
- 1/3 cup red wine vinegar
- 1/2 tsp organic granulated garlic
- 1 tsp organic red pepper flakes
- 1/2 tsp fine sea salt
- 1 cup olive oil
Combine everything but the olive oil together in a food processor, and pulse.
Drizzle the olive oil in to the mixture while it is blending.
Serve with beef, chicken, or fish.