Yesterday I gave y’all the winning recipe of the 2019 Kentucky Derby Burger Competition: The Chimichurri Churchill Burger.
Upon making this burger, I had to question myself — why have I never made chimichurri in the kitchen before? I’ve had it at restaurants, sure; however, it’s simple, delicious, and immensely versatile.
An uncooked sauce used for grilled meats, chimichurri has roots in both Argentina and Uruguay. Upon tasting, you’ll predominantly get notes of parsley and garlic; both pair beautifully with a variety of dishes. It’s amazing on grilled steak, lamb chops, burgers, shrimp, salmon — you name it.
Ready to make it? It only takes a few minutes!
- 4 cloves garlic, chopped
- 1 bunch of parsley
- 1/3 c olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp red wine vinegar
- Combine all ingredients in a food processor (or a blender) until well-combined.
- Best if made in advance!
It’s about to be grilling season, y’all – and I’m certain that this will be an accompaniment to many of my future meals!
From my kitchen to yours, enjoy!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
FTC: This is not a sponsored post; all opinions expressed, as always, are my own.