Tale of Two Chimichurris
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Author:
ANYA FERNALD
Ingredients
1 1/2 cups packed fresh parsley
4 cloves garlic, coarsely chopped
2 tablespoons packed fresh oregano leaves
1 1/2 tablespoons packed fresh rosemary leaves
1 tablespoon packed fresh thyme leaves
1 fresh bay leaf
1 teaspoon red pepper flakes
3/4 cup extra-virgin olive oil
kosher salt
freshly ground black pepper
1/2 cups fine dry bread crumbs
1/4 cup red wine vinegar
1/4 cup water
4 anchovy fillets
4 cloves garlic, smashed
1 bunch italian parsley, stemmed
1 loosely packed cup fresh oregano leaves
1 cup extra-virgin olive oil
kosher salt
Traditional Uruguayan Chimichurri
Rough Chimichurri
Directions
Traditional Uruguayan Chimichurri
In a food processor, combine the parsley, garlic, oregano, rosemary, thyme, bay leaf, and red pepper. Add the olive oil and vinegar and pulse to combine, and transfer to a bowl. let stand for at least 1 hour before serving. The sauce will keep, refrigerated, for up to 2 days; let come to room temperature before serving.
Rough Chimichurri
In a medium bowl, combine the bread crumbs, vinegar, and water and let stand for 10 minutes. put the anchovy fillets and garlic in . pile on a large cutting board and, with a sharp knife, finely chop into a paste. place the parsley and oregano leaves on top of the anchovy-garlic paste and chop just to combine; you want the herbs to remain largely intact
Transfer the herb-garlic mixture to the bowl containing the soaked bread crumbs and stir to combine. Pour in the olive oil and season to taste . with salt. Let stand for at least 1 hour before serving. The sauce will keep, refrigerated, for up to 2 days; let come to room temperature before serving.