If you’re interested in more detail, here’s a great post with an authentic Argentinian chimichurri recipe and lots of interesting notes.

My first experience with Chimichurri was during a Health and Sustainability fair that my high school students excitedly organized in City Heights. Along with the awesome medicine making, yoga and dance workshops, I always remember our awesome friend and event caterer Fer and her empanadas with chimichurri. I couldn’t get enough! This week’s parsley has inspired a return to that excitement and we’re going to make it with what we’ve got.

INGREDIENTS

1 or 2 cloves of garlic

1 or 2 green onions

1 or 2 cups fresh parsley

1 or 2 tbs dried oregano

1 tsp crushed red pepper flakes

1 tsp paprika

1/2 tsp salt

freshly ground pepper to taste

4 tbs olive oil

2 or 3 tbs red wine vinegar

1 or 2 tbs lemon juice or water

INSTRUCTIONS

Finely chop garlic, green onions and parsley

Mix all dry ingredients

Add vinegar, olive oil and lemon juice (or water) and mix

Let it rest a bit, or not! Goes great with potato, spinach & tofu empanadas (!), roasted veggies (try acorn squash!!), salmon, beef or anything else you dream up!