It’s no secret that I adore gardening. If you follow me on Instagram (follow along by clicking on my sidebar widget!), you’ll know that I often post pics of my various veggies and herbs! I love watching them grow, so slowly that I don’t notice a change until I check back again a few days later, only to ponder in bewilderment when, exactly, they did all that growing. It’s like people. You look in the mirror day after day, not noticing the little tweaks in your body and yourself, until you’ve morphed into a completely new person. Time, and our perception of it, really is an amazing thing!
This recipe grew out of a need to savour all of the oregano cascading over the edges of my little gardening crate. One of my foodie friends, Moya, suggested whipping up a chimichurri sauce to make use of all that abundance!
If you too find that you have an overabundance of herbs growing in your garden, make use of them with this delicious chimichurri recipe! There is no one right way to make chimichurri, like with a lot of recipes, so my version might be a little different from yours. Really, this isn’t much of a recipe and more of a template! You need only a ton of fresh herbs, some extra virgin olive oil, red pepper flakes, and a pinch or two of sea salt to make this. Try this flavourful rub-like chimichurri on grilled meats such as chicken or beef or tossed on roasted vegetables.
- 1 cup finely minced fresh herbs (I used oregano, but you can use any growing in your garden, such as basil, parsley, etc)
- 1/4 cup extra virgin olive oil
- 1 tsp red pepper flakes
- 1/2 tsp salt
- Cook all ingredients together on low heat until the herbs are wilted/cooked through.
- Adjust seasoning to taste. Use chimichurri to baste grilled meats, or toss with vegetables and roast for spicy, herby flavour.