Chimichurri.

Something you grow to crave. RECIPE BELOW. 

A vibrant mix of fresh parsley, garlic, vinegar, oregano, and a touch of red pepper, all blended with olive oil (the oil here is so fresh and cheap) for a smooth finish. It’s bright, tangy, and slightly spicy—a perfect companion to grilled meats.

Here it's basted on bocado de dama al horno (not sure the english term for this).

I go through jars and jars of the stuff, so here's a classic chimichurri recipe with a nice kick of garlic:

Ingredients:

- 1 cup fresh parsley, finely chopped

- 1/4 cup fresh cilantro, finely chopped (optional, but adds depth)

- 4-5 cloves garlic, finely minced

- 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)

- 1/2 cup extra-virgin olive oil

- 2 tablespoons red wine vinegar

- 1 tablespoon fresh lemon juice

- 1/2 teaspoon red pepper flakes (adjust to taste)

- Salt and black pepper, to taste

Instructions:

Combine Herbs: In a medium bowl, mix together the chopped parsley, cilantro (if using), and oregano.

Add Garlic: Stir in the minced garlic until it’s well distributed. Add Liquids: Pour in the olive oil, red wine vinegar, and lemon juice. Mix everything thoroughly.

Season: Add red pepper flakes, salt, and black pepper to taste. Adjust seasoning as desired.

Let it Rest: For the best flavor, let the chimichurri sit for at least 15-30 minutes before serving to let the flavors meld. In my opinion, it only gets better with time.

Serving Tips: Spoon over grilled meats like steak, chicken, or pork. Use as a marinade for vegetables or seafood. Spread on crusty bread for a quick, flavorful appetizer. Enjoy your vibrant and garlicky chimichurri!

As always, finish with 🍷