Chimichurri Recipe

by Leslie Schlernitzauer

One of Bruce’s favorite is Chimichurri. The versatility is a big part – it can be used as a sauce or marinade. Everyone has their version so here is ours. Most recipes call for shallots, but we use scallions because of the milder flavor.

See the recipe below. How do you relish?

Chimichurri

2 scallions

2 cloves, garlic

1/2 cup red wine vinegar

1 t salt (+1/4 t)

1/4 cup, cilantro

1/2 cup, mint

1/2 cup, parsley

2 T oregano

1 jalapeno, finely diced

3/4 cup, olive oil

Finely chop garlic and season with 1/4 t of the salt and use the side of your knife to smash the garlic and salt together making a fine paste. Place in a small bowl. Add remaining salt and vinegar and whisk to combine.

Chop the herbs and scallions as finely as possible and add to the bowl. Add the jalapeno and slowly whisk in the olive oil. Taste and adjust seasoning by adding salt or vinegar to balance. This can also be done in a food processor by substituting 1/4 cup of canola oil for some of the olive oil.