rustic chimichurri
There are a million takes on this classic and I rarely make it the same way twice. This version was made with the help of a Japanese suribachi, which is a type or mortar and pestle. If you don’t have a suribachi you can just chop the parsley with a knife. This chimichurri was generously spooned on top of some beautifully marbled steaks from First Light, simply boiled fresh potatoes, and grilled onions. This is a fairly “baseline” recipe, so feel free to add chili flakes, cilantro, oregano, or even mint!
Ingredients
1 bunch Parsley (flat leaf)
1 small Shallot, minced
2 tablespoons Sherry Vinegar, or Red Wine Vinegar
1 tablespoon honey
1/2 to 3/4 cup Robust Extra Virgin Olive Oil
Cracked Black Pepper
Method
Combine minced shallot, vinegar, and honey in a small mixing bowl with a pinch of salt and a few cracks of black pepper. While the vinegar breaks down the shallots, pick all of the parsley leaves from the stems. Chop all of the parsley and transfer to the bowl with the shallots. Stir in the extra virgin olive oil to combine. Spoon over a plate of grilled beef, vegetables, and/or bread.