Herb Salsa (Chimmichurri)

Name: Herb Salsa (Chimmichurri)
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Latin
Ingredients: 0.5 cup fresh flat-leaf parsley, packed and trimmed of thick stems; 3.5 clove garlic cloves, finely chopped; 2 tbsp fresh oregano leaves; 2 cup extra virgin olive oil; 2 tbsp red or white wine vinegar; 0.5 tsp kosher salt; 0.12 tsp freshly ground black pepper; 0.25 tsp red pepper flakes

15 mins prepServes 8

I love this herb 🌿 salsa on so many things. I use it on top of fish, chicken and beef, but it’s also great on veggies, or even as a marinade. The recipe is super simple, and you can make it finally chopped in a food processor or roughly chopped by hand like I show here. The herbs and olive oil are the stars here, so be sure to use a good olive oil. I use Cervasi, a KC based companies olive oil. Mmmm. This condiment really brightens up many dishes and makes the ordinary a little more special. Hope you like it.

8 servings

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Instructions

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. Alternatively, finely chop all ingredients by hand. You can finely chop the ingredients or leave it more roughly chopped. Whichever you prefer. 

Tips: Chop garlic as finely as possible. Add smoked paprika for a smokey flavor. Add additional red pepper for more of a kick. Add cilantro as a variation. Use this herb salsa as a marinade for grilling. Classically it’s used on steak but it’s delicious on chicken, shrimp, fish, grilled veggies, toss with pasta, and even as a dipping sauce bread. Make a double batch and freeze the Herb Salsa in ice cube trays, or keep in the refrigerator for up to 1 week.

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Herb Salsa (Chimmichurri)

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