Chimichurri

This is my favorite condiment on lamb and steak, no competition. It is a mixture of herbs that over the course of a couple hours, melds with olive oil to leave a perfect sauce.

This is after 4 hours of sitting at room temperature.

Put all of the herbs and the red pepper flakes in a food processor. Do not worry they will shrink in size immensely.

Blend them together until coarsely chopped (This picture is about halfway through that process of chopping it).

Next you add the olive oil, slowly pouring it through the designated place in the food processor. 

It should look something like this when it has been pulsed.

Now let it sit for awhile, it gets better the longer it sits! I normally let it sit for about 4 hours.

Then you can put it on steak, lamb, or maybe even chicken. Or if you are like me it may not make it very long from somebody snacking all afternoon. Below is the recipe!

2 tbsp. balsamic vinegar

 1/2 cup packed parsley sprigs

7 garlic cloves

1/3 cup packed fresh rosemary leaves

2 tbsp. fresh oregano leaves

 1 tbsp. lemon juice

1 1/2 tsp. each red chile flakes

sea salt

 2/3 cup extra-virgin olive oil

In a food processor, pulse 2 tbsp. balsamic vinegar, 1/2 cup packed parsley sprigs, 7 garlic cloves, 1/3 cup packed fresh rosemary leaves, 2 tbsp. fresh oregano leaves, 1 tbsp. lemon juice, and 1 1/2 tsp. each red chile flakes and sea salt to coarsely chop. While pulsing, pour in 2/3 cup extra-virgin olive oil. Let sauce rest at least 1 hour; or chill up to 3 days, then bring to room temp.