Edit ModuleShow Tags

FreshTartSteph Recipe: Chimichurri


Published:

I stole away to Costa Rica last week. Yes, that means that I was away for the 50-degree temps and returned just in time for the latest snowstorm.

While I can't replicate the warmth of a beach vacation in Minnesota, I can borrow a bit of the sunshine from the food. I ate fat, sweet shrimp everywhere it was offered, and couldn't get enough of the local chimichurri. While chimichurri is Argentinian in origin, the Pacific coast of Costa Rica has adapted it with local fruit to be something completely their own. Still garlicky but smoother and sweeter than the original, I asked for extra everywhere we went, took it back to our hotel room, stashed it in the mini-bar fridge, and ate it with fresh eggs for breakfast.

I didn't recognize the name of the fruit when I asked about the preparation, but didn't worry too much about it since I planned to look up a recipe when I got home. But I've failed! Not that the fruit—whatever it was—would be available in Minnesota, but I thought I could approximate an equivalent if I could read about it. However, I've found no recipe close to what we ate. Costa Rican chimichurri—for now—will have to live on as a lovely vacation memory.

So instead I offer an orginal Argentinian version, equally delicious, equally capable of chasing away the cold. Make a batch and spoon it over steaks, chicken, and/or fish. And swipe fresh bread through it, the way my son prefers it. Swirl it into soup to add freshness and a hint of heat. Eat it with a spoon, like I have been, staring out the window at endless snow, dreaming of the beach...
 

Chimichurri

Makes 1 cup

Make the sauce at least a couple of hours before you plan to serve it.

1 c. Italian parsley
1/2 c. light olive oil
1/3 c. red wine vinegar
1/4 c. cilantro
2 garlic cloves
1 tsp. dried crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. smoked paprika (optional)
1/2 tsp. salt

Puree ingredients in a food processor. Cover and hold at room temperature for up to 2 hours, or store for longer in the refrigerator.
 

Edit ModuleShow Tags

Related Articles

Gin Kicks Up Cool Summer Cocktails

The cool kick of gin is the quintessential summer refresher in a selection of cocktails beyond the ol’ Gin & Tonic

Casual Restaurants with Incredible Food

Why should the super-fancy places get all the critical love? See: St. Paul's Revival and Saint Dinette

The Day of the Daiquiri

Raise a glass to summer and National Daiquiri Day with a cool twist on the cocktail—the Badaiquiri
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Gin Kicks Up Cool Summer Cocktails

The cool kick of gin is the quintessential summer refresher in a selection of cocktails beyond the ol’ Gin & Tonic

Casual Restaurants with Incredible Food

Why should the super-fancy places get all the critical love? See: St. Paul's Revival and Saint Dinette

The Day of the Daiquiri

Raise a glass to summer and National Daiquiri Day with a cool twist on the cocktail—the Badaiquiri

Quick Bites: Sandwiches, Huge Flavors, and Cocktails

Two great eats, two stellar drinks: Esker Grove, LoLo in Hudson, the Original on 42nd, and Smith & Porter

Driscoll’s names Twin Cities No. 1 Raspberry-Loving Market in America

Driscoll’s, the leading brand of fresh, delicious berries, revealed today the Minneapolis - St. Paul metro area is the raspberry consumption capital of the country.

Rosemary Chicken Salad Stuffed Tomatoes Recipe

A fresh take on chicken salad packs easily for a picnic or potluck and offers a lighter option at backyard barbecues
Edit ModuleShow Tags

Up Your 4th of July Party Game with This Edible Showstopper

Independence Day is almost upon us and it is the best excuse to break out the water balloons, invite a slew of neighbors over and feast before the fireworks.

Pryes Brewery Opens Taproom to Test Beer in Warm, Wooden Space

Elegant yet easygoing, Pryes’ new taproom lets visitors experience exclusive beers and locally made food in an inviting environment.

Vietnamese Marinated and Caramel Glazed Back Ribs Recipe

Bring the sweet and tangy taste of Asian cooking to your backyard grill

Bourbon, French fries, Pride, and Fried Chicken

Three must-eat dishes for this week

Mixed Berry Care & Handling

Summer is heating up! Take care of your ripe berries.

Maybe the city's most underrated restaurant, Heyday tries to figure out tipping

A 15-percent service fee supposedly takes care of tipping—but does it go to the server?
Edit ModuleShow Tags

French fries, chocolate chip cookies, and a new twist on the iced latte

Three Twin Cities treats from the Lynhall, Sandcastle, and Meritage

Celebrating Father's Day

This Father's Day, let's treat our dads to some special treats

Linguine in Creamy Basil-Avocado Sauce with Seared Scallops Recipe

The creamy richness of avocados makes for a perfect pasta sauce in this homemade restaurant-quality meal
Edit ModuleShow Tags
Edit ModuleShow Tags