Chimichurri is a great pantry staple to have in your repertoire! It has more oil than a pesto and is spiced with lots of garlic and red pepper. You can use it as a sauce over grilled veggies & meats, or can use it as a marinade. This week I am using a whole basil bunch, but use whatever fresh herbs you have like parsley, mint, cilantro…or any combo that seems good to you!
What you need:
- 1 bunch of basil
- 1 spring garlic stalk, finely chopped or shallot/onion
- 4 garlic cloves, diced
- ½ -¾ cup oil, olive or sunflower
- ¼ red wine vinegar
- Harissa or other spices
- 1-2 dried red peppers crushed, or pepper flakes
- Salt & Pepper
Combine spring garlic (or shallot/onion), garlic, crushed red pepper, salt, spices, and vinegar in a bowl. Let sit for 10 minutes. The vinegar will mellow out the sharpness of the raw garlic and onion. Meanwhile, finely chop the basil leaves and stalks…people usually discard the stalks, but they hold a lot of flavor!
Add the basil to the vinegar mixture along with the oil, stir to combine. Season to taste. You can simply serve the sauce on grilled anything!
If you want to use for a marinade:
Reserve a ½ cup of the sauce, then use the rest to marinade your veggies or meat. Let marinade for at least 3 hours, or overnight. Use the reserved sauce to serve on top.
**Do not reuse the marinade as the serving sauce on meat, it will have been contaminated by the raw meat.**