Chimichurri. What is it? According to Wikipedia, chimichurri, it is loosely translated as “a mixture of several things in no particular order”. is that the best definition or what?! Anyway I came across a recipe from a magazine several years ago that I saved just because it was on a page with other interesting recipes to try. I am not sure which magazine this was. It was the sauce to serve with shrimp but with Hubby allergic to shrimp I did not think anything further about the recipe…until now!
I have a thriving container garden of herbs hanging on the banister of my back porch. And I have all of the ones listed in this recipe! And I came across other recipes in my recent reading of food magazines while walking the treadmill that called for other combination of herbs. I thought it odd that mint was in here along with the others and the basil with dill. But I want to make this but with what? Steak? Pasta? Seafood?
I recently bought fish “burgers” at the store. Just for something different. Not Salmon burgers, but Alaskan Pollock. I don’t usually plan menus but I was writing a few ideas down and thought the chimichurri would compliment the fish. It would be different than the usual mayo with pickle relish tartar sauce.
Per usual I just go about harvesting the plants without really measuring. Then I chop everything into bits. I pour out a bit too much red pepper flakes but it works out well. A little after bite never hurt! I think I used about 3/4 cup of olive oil.
Looks beautiful, even if I do say so myself! It really should be served in a small mason jar with a spoon, but it looks very nice in the cruet! Now to dinner…