Chimichurri

I would like to sing praises to the delightful condiment known as chimichurri, an oil and herb based sauce from South America that accompanies meat-based dishes. I’ve only recently tried it, after getting a recipe from a Gordon Ramsay video. With a pestle and mortar, we crush garlic together with coarse salt and sugar, then adds coriander, mint, dill, oregano, and parsley. Grinding it all up, we add lemon zest, some lemon juice, and a good helping of extra-virgin olive oil. Gordon Ramsay also adds a touch more seasoning at the end (salt and pepper). Other recipes I’ve found vary in what herbs to use, and usually red wine vinegar is used instead of lemon. Some add a bit of heat in the form of jalapenos and pepper flakes. Ever since I learned how to make this, I’ve added it to every meat. It’s tangy, herby, and earthy. I can’t get enough of it.

I made pan-seared salmon, succotash, and a very messy smear of aioli sauce. And a generous helping of chimichurri on the salmon.

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