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Sundries

GQ Chimichurri

Little can go wrong with a fresh herb sauce. In spring when oregano is thick and lush in the garden, this is the go to fresh sauce for spooning over meats, fowl, roasted vegetables, or for pouring on a plate and dipping in bites of an artisanal loaf of bread. The smell of this sauce is divine. Gauchos, skilled South American horseman, cooking on open fires are credited for this sauce. There are many versions of chimichurri, but this particular recipe is lifted straight from the pages of GQ. Cowboys and urban hipsters love it, and you will too.

cuisine Argentinian
difficulty Simple
makes 1 cup
season Year Round
2 1/2 tablespoons2 1/2 tablespoons red wine vinegar 4 medium size garlic cloves, minced 1/2 cup extra virgin olive oil 1 teaspoon1 teaspoon crushed red pepper flakes 1 teaspoon1 teaspoon kosher salt 1/2 teaspoon1/2 teaspoon freshly ground black pepper 1/2 cup parsley, chopped 1/4 cup fresh oregano, chopped
  1. Rinse parsley, dry thoroughly and set aside.
  2. Mix all the ingredients in a bowl and let the flavors develop for 30 minutes.
  3. Serve at room temperature over chicken, beef or vegetables. Store in an air tight container for 3 to 4 days.

Kitchen Notes

If fresh oregano is unavailable, any combination of fresh herbs such as thyme and parsley works well.

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