I started making chimichurri this past year after a few episodes of cooking with fire with my good friend Nick Haddow. Nick gave me a copy of Francis Malman’s book “Seven Fires”, a cookbook focused on cooking meat with fire and his Argentinian cooking style. Often served with a flank or skirt steak, chimichurri goes with any cut of meat or fish and can garnish vegetables. Made with fresh herbs, this dish pops with colors and flavors and has become a staple I make every other week. I like mine a little hot, meaning I will add nearly double the amount of garlic from most recipes and extra pepper flakes. After making it a few times, I have come across several recipes and found that my preparation is my preferred recipe. It’s also a good food item to bring to a dinner party for your host and share with friends. Chimichurri is so simple to prepare – no cooking or food processor required. Simply some good knife chopping skills.

Ingredients

I bunch of broad leaf or Italian parsley – 1 cup finely chopped

3 packages of fresh oregano – 1 cup finely chopped

4 – 8 garlic cloves smashed

2 cups extra virgin olive oil

1 cup red wine vinegar

1 tablespoon red pepper flakes

Preparation

Finely chop the parsley and oregano – add to the mixing bowl

Crush the garlic cloves – add to the mixing bowl

Stir in the EEVO and red wine vinegar, and add in the pepper flakes

Mix well – transfer to a mason jar or other container for storing

Lasts about two weeks