Last weekend, we moved the chook dome.
That necessitated emptying the recipient bed of all its edibles, and resulted in a mountain of continental parsley, a dozen perennial leeks and one baby beetroot.
I turned half of the parsley and a few of the leeks into garden tabbouleh, adding a little pomegranate molasses on Lina’s suggestion. The remainder of the parsley was turned into chimichurri.
We’d never tried this sauce before, but I was intrigued by the combination of flavours. It was easy to make and we had fresh oregano in the garden to add to the mix…
- 2 cups fresh parsley (mostly leaves)
- 2 tablespoons fresh oregano leaves
- 125ml (½ cup) olive oil
- 1 tablespoon (4 teaspoons) red wine vinegar
- ½ teaspoon fine sea salt
- 3 cloves garlic
Blitz everything together in the food processor (you might need to scrape the side of the bowl down a couple of times), and it’s done.
My friend Marcela (who is Argentinian) tells me that chimichurri is meant to be brushed on grilled meats, but it’s surprisingly delicious on toasted ciabatta (even though eating it like that proves I’m a Gringo, apparently).
It’s a new sauce for us, but one that we can make incredibly easily from what grows in our garden, so I’d love any advice on other ways that we can use it!
Fig Jam and Lime Cordial 
The oregano adds a spicy element to the parsley’s mild flavor.
Yes, it does! We have so much oregano growing, it’s always nice to have a reason to use it! :)
I love the name of this sauce and the fact that it uses lots of flat leaf parsley, which I also have in abundance. Plan to give it a go.
Andrea, isn’t it just the best word? :) We tried our sauce with fish recently, and it was divine!
from the Dallas airport as I wait for my flight to Brazil, I read this post with a big smile…. Chimichurri is very popular in Brazil too, always served alongside grilled meats, in “rodizio” type restaurants…. very very delicious, and I would love to open my horizons and give some a try on ciabatta, why not? ;-)
Sally, I’m sure it’s really versatile! But it must be amazing on grilled meats! :)
It looks so green and vibrant Celia! I have so much parsley going wild that I just have to give it a go- yummo xox
Parsley is funny like that isn’t it, Becca, it either doesn’t grow, or it goes bonkers in the garden – this year looks like one of those bonkers years for all of us! :)
I love chimichurri. You beat me to a post on this wonderful stuff. Still I certainly didnt pick everything from my garden. Thats special.
Thanks darling, it really was very nice indeed. Lovely to catch up! xx
Well that just looks too easy and too tasty! I wish I could grow flat leaf parsley up here – I get jealous when I hear about how everyone else has it going feral – mine just goes straight to seed, then vanishes. Still, I have TON of oregano. That seems very happy here.
Amanda, we usually have that problem with coriander, although it’s been quite good this year. It’s only just started to bolt now as the days are getting longer..
I love this Argentinian sauce and find it’s very good in the warmer months when we’re cooking on the BBQ. It’s excellent dolloped on top of rare beef but works well with chicken also. I don’t think I’ve used it in any other way although when having steak with chimmichurri I also drizzle a bit on my roast potatoes – I hope that’s not too gringo of me! xx
Charlie, we’ll have to try that next time we cook steaks! It’s very nice on fried fish too.. :)
Hi Celia! You can marinate almost anything in this sauce. Sometimes I use it for flank steak (I let it sit overnight) or chicken, but it’s really good on grilled shrimp. I like your idea on toasted ciabatta! Must try that one :)
Ooh Emilie, I was wondering if it would be good on prawns (shrimps)! Thanks for the headsup! x
G’day LOVE Chimichurri Celia, true!
Having recently rediscovered Argentinean foods, makes a great marinade and your recipe is sounds very healthy and can’t wait to try it too!
Cheers! Joanne
Thanks Joanne, it’s the easiest thing to make in the food processor! :)
Have made this for ages but have to copy your recipe ’cause it is so easy and one does have most things at home most of the time! So glad to see all the different uses readers do have for this . . . I usually just pile it on [never mind about the smear, I like a fair amount!] any plain grilled red meat . . . but cannot now wait to try it on prawns . . .
Eha, I’m trying it on prawns next too! :)
I like this stuff a lot as it’s brilliant with meat and as Charlie says, chicken too. It looks great and I have no problem being a gringo. :)
Thanks Maureen – it’s nice that something we can make so easily is so versatile! :)
This reminds me that I’ve not made this for quite some time now :)
I’m sure you do something very clever with it, Tandy! :)
The chimichurri on ciabatta sounds like it could be addictive. At least it’s green & healthy :)
Or so I keep telling myself, ED.. ;-)
It looks delicious Celia and couldn’t have come at a better time for us, we have two mountains of parsley down the back. I’ll give it a go and use it as Marcela advises. Thank you!
Rose, hasn’t it been an amazing year for parsley! Are you growing the continental version as well? I don’t know anyone who grows curly parsley these days…
Delicious. This would be fantastic on the steak I have taken out for dinner tonight.
Have a super weekend Celia.
:-) Mandy xo
Mandy, thank you – hope you had a fabulous weekend too. Must have been good if you were starting it with steak! :)
We too have an abundance of parsley so will have to try this sauce. I think I might also add it to some chopped hard boiled egg to eat with leftover cold pork.
Anne, now that’s an idea – egg salad for sandwiches! :)
All the herbs from your garden, great feeling with every bite, I bet.
Norma, I love that as an avid gardener, you understand just how wonderful it is when we can eat our homegrown produce. Even more so when it’s a glut crop that we’re trying not to waste! :)
This is something that is a constant in my home. Next time try a little red pepper flakes for a kick. Now I have to go and make another batch. Great job!
Oooh Norma, thanks for the tip, I’ll do that! x
Several years ago an Argentinian friend introduced me to chimichurri, not only is the sauce good over steaks but great over chicken and fish. Yes, red pepper flakes are a great addition. The sauce is best freshly made, it seems not to keep very well such as overnight.
Gian, we found the olive oil set hard in the fridge overnight, but the flavours actually seemed to improve and meld with a day’s rest. Every last bit of the bowl was used up – I even spooned a little into soup like pesto! :)
Celia, I love the idea. I am sure to have piles of parsley this summer and I still have oregano growing from last summer. BTW, the second vegie patch is half built. It should be ready for spring.
Glenda darling, you’re building a SECOND veg patch? Hehehe…can’t wait to see what you plant in that one.. :)
You always intrigue me with new things I’ve never heard of such as pomegranate molasses. This does look delicious & it does sound great on grilled meat too. you’re so lucky to have such a variety of things from your own garden.
Diane, pomegranate molasses is a very trendy ingredient here at the moment, and for good reason, as it’s delicious! It’s usually available in Middle Eastern grocers. And thank you, we are incredibly lucky to have our garden!
I love this sauce with steak or meat-it really lightens some of the cuts really well :)
It’s a bit like having extra vegetables, right? :)
I was first served chimmichurri quite a few years ago at an Argentine restaurant in, of all places, Amsterdam. It was good then and I’ve made it several times since. I can only imagine how yours must taste, Celia, with the ingredients fresh from your garden. It must be wonderful. With any of these sauces, the fresher the ingredients, the better.
John, it’s actually a very nice sauce to keep in the fridge, as it kept its bright green colour right until the end, unlike pesto. And I always keep red wine vinegar now – to make your grandpa’s tuna salad! :)
I love this cold sauce a lot! Great or fish, steaks, etc! I love it added to hot pasta dishes too! A great vegetable produce too!
Sophie, adding it to pasta is a brilliant idea! Thank you! xx
From memory of my trip Argentinians use it like Americans use ketchup or Mexicans use salsa.
It can literally go on anything you would put fresh herbs on. Top sliced tomatoes with fresh mozzarella and chimichurri and add a little cracked black pepper. Sunday brunch with poached eggs, muffin, scorched grape tomatoes and mushrooms topped with chimichurri.
My friend’s family every year for New Year’s Eve does shrimp, chicken and steak fondue. They have a “sauce” contest. They load up the table with all sorts condiments including her step father’s fresh chimichurri. The person who makes the best sauce using the available ingredients on the table wins bragging rights for the year. It’s so much fun.
I know it isn’t as traditional but I’ve also made it with fresh coriander. I far prefer the green versions to the red versions made with red capsicum or tomato.
Lauren, how cool would it be to have a meat fondue! The ultimate party food for the true carnivore! :) Next time we grow a glut of coriander, I’ll give it a go, thank you!
Meat fondue is fantastic for a party! Make a huge salad with it. Put all the condiments on a lazy Susan and a couple of fondue pots at the table. It’s the ultimate easy party for the hostess. It’s all prep ahead and then heat up the oil or broth and drop on the table. Serve chocolate fondue or a cheese plate for dessert. It’s very social and very fun and is the ultimate retro party. I love to hear my mom talk about all the fondue parties she had in the 70’s. I’m going to need to keep an eye out for some fondue pots! I need to throw a party!
If you can, post about your coriander chimichurri. I’d love to hear what you think in comparison.
Vanilla sugar rocks! And am loving the foodie gift tags – am off to San Fran soon so will have to hunt some down.
Thank you! I think you meant this to go on the IMK post, but the software doesn’t let me move it, sorry! :)
Brilliant sauce – and I have so much parsley right now :)
Chica, isn’t it interesting how parsley either grows in jungle proportions or not at all? Hope you like this sauce as much as we do.. :)