I have to thank my Sister-in-law (xoxo!) for the fabulous Blender Chimichurri recipe I’m sharing and I’m guessing you will too when you try it. Chimi is an Argentinian condiment that’s popular throughout South America (and Miami where we were first introduced to it!) and classically goes with grilled meat. It’s also fabulous on chicken, fish, pork and even as a punchy salad dressing. It’s endlessly useful and it’s perfect right now when I have so many herbs growing in the garden that I can’t use them up fast enough!
I confess I’m thrilled with a blender version so I can skip all the chopping involved with the herbs. (Yes, I’m lazy. Don’t tell anyone…) I just pack it all in the blender and flip it on. It literally takes five minutes which includes washing the herbs.
- 1 Cup Parsley
- 3/4 Cup Good Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 3 Sprigs Fresh Oregano (Leaves stripped from stem)
- 2 Teaspoons Cumin
- 1 Teaspoon Salt
- 3 Cloves Garlic (smashed)
- Crushed Red Pepper Flakes to Taste (I leave these out if my kids are eating the chimi)
|Add all the ingredients except the olive oil to your blender or food processor, turn the machine on and pour the oil in slowly and steadily. Scrape the sides if necessary.|
This is kind of a standard recipe for Chimi. Feel free to add or remove what you don’t like. I also like to put in black pepper, thyme, cilantro and garlic scapes (which is a great way to use them up) and I’ve tried rice vinegar which has a great flavor. You can tweak it to your hearts content depending on what you have in the garden or what you can find at the farmstand or grocery store.
My Sister-in-Law serves it with a grilled flank steak and that’s what my husband loves too. Try it! You won’t be disappointed!