Seriously. I just can't quit chimichurri.
I think it has something to do with the FACT that this tastes delicious on 92% of all foods on this earth. Does it replace Sriracha? I dare not compare the two, as cows and balloons are not the same thing.
The freshness of the herbs and garlic bite must hide the crack that a tiny creature puts into my chimichurri every time. What's more mysterious is how something so deliciously addicting can be made in minutes. Let me show you how I make mine.
There are many tasty versions of this concoction - the versatility being another reason why this is for everyone. Drizzle this chimichurri on some tofu, potatoes or steak. Hopefully, my version inspires you to make your own. Crack not included.
Makes about a quart
1 small bunch parsley
1 small bunch cilantro
About 10 sprigs mint
3 cloves Garlic
1 cup olive oil
1 Tablespoon vinegar
½ teaspoon gochugaru, or chili flakes
1 teaspoon cumin
1 teaspoon salt, plus more for taste
- Rough chop the garlic cloves. Pick the leaves off of the mint stems.
- Pulse the garlic a few times in the food processor to get break it up. Add the parsley and cilantro with stems, and mint leaves. Add the cumin, gochugaru, salt and lime juice.
- Turn the food processor on, and slowly add the vinegar and olive oil. Leave the food processor on until you get the desired consistency. Serve on top of tofu, potatoes or steak.
- Store in the fridge.
- Can be made a few days ahead of time.