Chimichurri is a new-to-me discovery. I first had it a few years ago at Fogo de Chão and became obsessed. I only really eat it there because theirs is so good and incidentally I’m not a huge cilantro or raw garlic fan. Still, I whipped up my own version at home and it came out pretty darn good. Chimichurri is the best on meat but you could totally put it on veggies, dunk bread in it, smear it on a sandwich; the uses are endless!
Domestocrat’s Best Ever Chimichurri
1 cup minced fresh parsley
1/2 cup minced fresh cilantro
1/2 cup minced fresh basil
3 cloves fresh garlic, sliced
2 medium sized shallots, sliced
5 jarred peppadew peppers (hot & sweet cherry peppers)
2 tbsp. peppadew pepper liquid (or just 2 tbsp. of EVOO)
1 cup extra virgin olive oil
Salt and pepper to taste (I used 2 tsp. kosher salt and 1 tsp. black pepper)
1) Rinse and dry all the herbs. Mince finely and put them all in a mason jar. Did you know that a mason jar can be attached to a blender for mess-free blending? YEAH.
2) Give the garlic, shallots, and peppers a rough chop and toss them in the jar as well.
3) Top with the olive oil and peppadew juice, and attach the blender blade. Let it rip!
4) Check out your results – The consistency for me was like a paste. I have seen chimichurris that have been thinned out with oil and some so thick they are more like chunky salsa. It’s up to you how thin/thick you want it, it all depends on the oil added. Also, taste for seasoning at this point and add as much salt and pepper as you like.
5) That’s it! Top a grilled pork chop, steak, or burger with this stuff and you will be in heaven. It will keep in a sealed mason jar for 5-6 days in the fridge.