Recipe - Chimichurri

You could probably call chimichurri is the Argentine "salsa." Put this herbaceousness on literally everything, especially beef and grilled vegetables  except maybe ice cream.  One of the great reasons to add this to your farm/garden life, is that a lot of the base items can be grown at your home!

We have used this recipe for probably a dozen years and was originally sourced from from The 7 Fires of Argentine Cooking cookbook by Francis Mallman. 

Chimichurri

• 1 cup water, hot
• 1 T kosher salt
• 1 head garlic, minced
• 1 cup flat leaf parsley, chopped
• 1 cup fresh oregano, chopped
• 2 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil

Heat up water and dissolve salt into it (just tap hot to touch is fine). Add the rest of the ingredients and whisk to combine.  Put in fridge to let all the flavors come together for at least an hour but a day in advance before use would be great. Should keep for quite awhile in the fridge in one of your old jam jars.