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Our Nicky's Sunshine State Chimichurri

Our Nicky
Our Nicky Posts: 5
edited November -1 in Sauces, Rubs, Marinades


1 cup water
1 tbs salt
1 head garlic separated into cloves and peeled
1 cup flat leaf parsley
1 cup fresh oregano leaves
2 tsp crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup EVOO


Make 'salmuera' by boiling the water and dissolving the salt in it. Allow to cool.

Mince the garlic into a medium bowl - I grate the cloves with a microplane grater. Try to avoid grating your

fingernails along with the garlic.

Mince the parsley and oregano leaves. I use the parsley leaves and the stems which intensify the flavour and make the

resulting product a little more fibrous and we all need more fibre - right!

Add the herbs to the garlic and add the red pepper flakes

Whisk in the red wine vinegar, then the EVOO then the salmuera. Pour into a jar with a good lid and refrigerate for at

least a day to allow the flavours to blend. It's that simple

For the Sunshine State Eggfest I chopped the herbs roughly and then put them in a tall beaker, poured in the liquids

and beat the heck out of the mixture with an old Bamix immersion blender. It seemed to work. The chimichurri will keep

for at least three weeks and probably longer in your refigerator.

With grateful acknowledgement to Francis Mallmann, a legendary Argentine chef.


Number of Servings: lots

Time to Prepare: 10 minutes or less