Chimichurri is always a good decision.
If you're not familiar, it's the Argentine condiment. It always accompanies grilled meats (and other stuff). I love it because it tastes fresh, garlicky and just a little bit spicy. And because it reminds me of a rooftop asado in Buenos Aires, where I lived for a couple of months right after college.
This is fantastic on pork chops (as pictured), steak, chicken breasts, shrimp, grilled or roasted veggies... even on eggs. That's everything there is, right?
So yeah, it's good on everything.
Paleo and Whole30 (and vegan/vegetarian, until you put it on meat)
2 big bunches of Italian flat-leaf parsley, chopped finely (I often use the food processor)
4 garlic cloves, minced
3/4 cup extra virgin olive oil (pull out the good stuff)
2 T balsamic, white or red wine vinegar
2 T fresh oregano leaves, chopped finely (I used 2 tsp dried oregano for this batch only because I didn’t have any fresh at the moment)
1 tsp salt
1/2 tsp red pepper flakes
1/4 tsp fresh ground pepper
Mix everything together.
It keeps for a few days. Personally I think chimichurri tastes better the second day after the flavors have mingled overnight. You can also freeze it, though it’ll lose some of its brightness and color.
If you like, you can also throw this all into a blender or food processor and it'll have a more saucy quality. I like it both ways!
Mix with avocado for easy dip or spread.
Use as a salad dressing.
Leave out the oil and vinegar and mix the dry ingredients, parsley and garlic into homemade mayo for a chimichurri aioli to eat with sweet potato fries (or literally everything).
If you love herb-y sauces, try Gremolata next. It's like the Italian version of chimichurri.
This recipe was originally published in December 2012, but updated with new photos in 2017.