Really the possibilities are endless! Chimichurri will keep in the fridge for at least a couple weeks. It’s basically salad dressing, so however long you normally keep homemade salad dressing is how long you should keep it. Mine usually never lasts long. When I make chimichurri I go in a phase where I add it to everything until it’s gone! My mom told us her wedding colors were blue and purple. (“So, bruise colors?” -my brother) It was the 70s and pastels were IN, guys. I had to stop her. So, you walked into a bakery and asked them to bake you BLUE AND PURPLE loaves of bread, and no one questioned this?? Where was your mother? Why didn’t anyone tell you no one wants to eat bruise-colored sandwiches?? Well apparently the bakers were too polite to talk sense into her, so blue and purple finger sandwiches they served. Tuna sandwiches, to boot. “So let me get this straight. You’ve been using this hand towel for FORTY-FIVE YEARS?” “Well, no, like Dad said, we got a lot of towels, so it’s possible we didn’t pull this set out for a few years…” So there you have it my friends. Now you know basically everything there is to know about my origins. My brother thought it was hilarious that the 45 year old hand towel happened to match their wedding colors, and my mom explained to him that her colors were PASTEL blue and purple. Okay Mom.
Why you’ll love this recipe for Chimichurri Sauce
Parsley really doesn’t get its due. How would you feel if you were an herb and everyone said you were “just a garnish”?? The thing is that parsley needs a little help to truly shine. It’s like parsley is getting a makeover! Except instead of a blowout and mascara, we’re using garlic and oil. Chimichurri is your new condiment for absolutely everything AND it comes together in 5 minutes. What’s not to love?? You might be thinking, isn’t parsley just a filler herb? Won’t it taste like I’m chewing on rabbit food? NOPE. Chimichurri brings out all of parsley’s hidden glory. In fact, traditionally it was all just chopped and mixed together by hand, but I’m sure salsa used to be made by hand too (along with everything), and I’m not going to stop making Blender Restaurant Salsa anytime soon. Ain’t nobody got time for hand mincing these days. If you handed a blender to an Argentinian mom hand mulching chimichurri 150 years ago, do you think she would turn up her nose and say, no thanks, that’s not authentic. Heck no! Use about a cup of parsley. Look, this fits into a cup, right? Don’t stress about it too much. One bunch from your average grocery store will do ya just fine. And that’s fresh oregano on the right. Dried oregano works too if you’re penny pinching.
marinate with and serve as a condiment alongside:-salmon-chicken-any kind of steak-pork-shrimp
dip your French fries in it (with a little mayo maybe. YUM) Top garlic bread with chimichurri Toss with small potatoes and roast Toss with grilled or roasted veggies (before and/or after grilling) Mix into some meatballs (this sounds so good) and serve as a sauce with Toss with a salad Spread it on some bread to make a killer sandwich (mayo would be good here too) Add a bit to your scrambled eggs Toss with pasta, warm or cold Appetizer idea: toothpick a mozzarella ball and cherry tomato and drizzle with chimichurri Mix with tuna salad and sandwich it as usual (hold the purple and blue bread, plz) or spoon into the center of an avocado
Facebook | Pinterest | Instagram Tzatziki Sauce Recipe with Toasted Za’atar Pita » This has got to be one of my favorite appetizers! How to Cook Tri-Tip « marinate and serve this Tri Tip with today’s chimichurri. OMG SO GOOD. Gyro Style Shredded Beef « Instant Pot for the win. All-day flavor in a fraction of the time. 5 Minute Restaurant Style Salsa « love this stuff. Easy No Cook Pizza Sauce « I always use this when we do homemade pizza. So easy! Restaurant Style Olive Oil and Balsamic Bread Dip « bread dipped in oil and vinegar is the best part of some restaurants. Simply Amazing Grilled Chicken Marinade « Use this grilled chicken method but use chimichurri for the marinade. YUM! Nana’s Fall-Off-The-Bone Ribs and “Barb”-ecue Sauce « A huge family favorite! Pan Seared Salmon with Cherry Tomatoes and Mozzarella « this would be so good with chimichurri spooned over the top! Green Goddess Dip from Lemons for Lulu Garlic Herb Compound Butter For Steak from Spend with Pennies Roasted Garlic and Herb Dipping Oil from Brown Eyed Baker
