Fresh, Homemade Chimichurri

Seared london broil with chimichurri sauce right on top. Amazingly fresh and delicious. It is such a delicious sauce to use and incredibly easy to make.

I love making homemade chimichurri. It has such a vibrant, fresh taste to it and goes great with fish, chicken, or in this case seared london broil. It literally takes less then 10 minutes to make and costs less than 5 dollars. I made a video on how to make this chimichurri served on top of a pan seared london broil so you can see how easy it is to make this sauce! Check it out right here!

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Ingredients needed for a simple, yet delicious chimichurri.

Ingredients:

1 bunch fresh parsley

5 stems fresh oregano leaves

3 garlic cloves

2 red mini sweet peppers

1/4 c red wine vinegar

1/2 c olive oil

1 tbsp kosher salt

Tools needed:

Cutting board

Sharp knife

Mortar and pestle

Spoons

Measuring cups

How to make it:

Start by rough chopping parsley down to the stems. Take leaves off oregano stems, rough chop the leaves. I keep stems for stocks, rice, quinoa and flavoring soups. They can be dried out and hold for at least 3 months. Give the peppers a fine mince, removing the seeds prior to mincing. As always, wash produce before prepping!

Place parsley and oregano in mortar. Rough chop garlic, place in mortar along with a good pinch of kosher salt. The salt acts as friction to help break down the herbs and garlic as well as helps pull out the flavors. Mash and grind herbs and garlic with pestle. Once the herbs are broken down releasing some of their oils, add the vinegar. Continue mashing and stirrings with pestle while drizzling in the oil. Once oil is all gone, gently fold in the diced peppers. Taste and reseason with salt if necessary.

Chimichurri goes great on chicken, steaks, game, roasted vegetables and fish. Have fun and be creative! Tell me some of your ways that you use chimichurri.

Enjoy

-Logan