Farm Chimichurri Recipe

Farm Chimichurri

The first time I ever heard of Chimichurri was when I was in my early 20’s and working at a restaurant. I had just moved back to Spokane after college, it was at the same time we were starting up our farm. I always remembered the saying: “Chimichrri is an Argentinian condiment made with parsley.” And it is! But, after making it myself a few years, I learned it can transform into so much more.

On the farm, we’re pretty loose with our recipes and eat with what we have on hand instead of heading to the store to pick up a specific ingredient. Which is how this “farm” chimichurri was born. It’s flexible, it’s delicious, and you can eat it straight from the jar. Or dip chips in it, spread on bread, add to a salad dressing, bake on a pizza, marinate meat, or just spoon on whatever you’re eating to add flavor.

Often when I’m making Chimichurri I don’t even measure, and just drizzle olive oil and vinegar until it’s a consistency I like. Give it a shot, and let us know what you come up with. Share it on social and let’s see what kind of crazy combinations the community can come up with!

Makes about 2 cups

INGREDIENTS

• ½ cup Olive Oil
• 2 tablespoons Red Wine Vinegar, Balsamic Vinegar, Lemon Juice, or other vinegar of choice.
• 2-4 cloves of Garlic, to taste (or use Garlic Scapes)
• 1 ½ cups finely chopped herbs. (Cilantro, Basil, Parsley, Oregano, Sage, etc!)
• 1 teaspoon Salt, more to taste
• ½ teaspoon Pepper, more to taste
• 1 tablespoon fresh red chili, finely chopped, or ~ ¼ teaspoon dried red chili flakes, to taste
• Optional additional greens chopped fine (chard, carrot tops, beet tops, etc.)

INSTRUCTIONS

1. Combine and mix all ingredients in a small bowl.
2. Let sit for at least 10 minutes to let flavors incorporate before using, or let sit covered in the fridge for up to a few days.
3. Use as a marinade, to baste cooking meat, or fresh with cooked meat. It’s also delicious on toast, with cooked potatoes, and even as a salad dressing.

NOTES:
Chimichurri is an Argentinian condiment that is traditionally served with grilled or barbecued meat.

More traditional recipes are made with Parsley, Oregano, and Cilantro, but we really love the addition of Basil, other herbs, and chard too.
Some recipes I’ve seen warn not to use a food processor because it will make too pasty of a Chimichurri, but when pinched for time or making a large batch, we use a food processor and still love the results. Rough chop herbs/greens before adding to the food processor.

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