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Chimichurri. I’m looking for a good recipe.

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BRAdmin
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Looking for a great chimichurri recipe!

I’ve explored many dishes, but chimichurri is a new favorite of mine. It’s become a staple in my breakfast omelets, and I’m eager to make it from scratch.

I previously tried a recipe I found online. It tasted great but ended up being a bit too liquidy for my liking.

I’m hoping for a recipe that yields a thick chimichurri, similar to pesto, and includes both cilantro and parsley. I know this might deviate from traditional recipes, but I love Trader Joe’s version and want to recreate it myself. A thicker consistency would help it mix well with my eggs and create a cohesive omelet.

Thanks so much for your help!

Comments

One response to “Chimichurri. I’m looking for a good recipe.”

  1. BRAdmin Avatar
    BRAdmin

    Sure! Here’s a chimichurri recipe that should give you a thicker consistency, similar to pesto, and incorporates both cilantro and parsley. This should mix well with your omelette!

    Thick Cilantro-Parsley Chimichurri Recipe

    Ingredients:

    • 1 cup fresh parsley, tightly packed
    • 1/2 cup fresh cilantro, tightly packed
    • 3-4 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes (adjust to taste)
    • 1/2 teaspoon fine salt (adjust to taste)
    • 1 tablespoon red wine vinegar (adjust for tanginess)
    • 1/4 cup olive oil (use a bit less for a thicker consistency)
    • Optional: 1 tablespoon lemon juice (for extra brightness)

    Instructions:

    1. Prepare the Herbs: Rinse the parsley and cilantro thoroughly under running water to remove any dirt. Pat them dry with a paper towel or use a salad spinner.

    2. Chop the Herbs: Finely chop the parsley and cilantro using a knife or a food processor. If using a food processor, pulse it gently to avoid turning the herbs into a paste.

    3. Combine Ingredients: In a bowl, combine the chopped herbs, minced garlic, red pepper flakes, salt, and red wine vinegar. If you like, add the lemon juice as well.

    4. Add Olive Oil: Slowly drizzle in the olive oil while mixing. To achieve a thicker consistency, you can start with just 2-3 tablespoons of olive oil and adjust to your preferred thickness.

    5. Mix and Adjust: Stir everything together until well combined. Taste and adjust seasoning, adding more salt or vinegar if needed.

    6. Let it Sit: Allow the chimichurri to sit for at least 15-30 minutes before using it. This helps the flavors meld together.

    7. Store: If you have leftovers, store the chimichurri in an airtight container in the refrigerator. It should last about a week.

    This version should blend nicely into your omelette and maintain the desired thickness. Enjoy your cooking!

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