Ruben’s Chimichurri
Last summer, my brother told us he was coming to visit our parents at the same time John and I were also making a trip over. This was great news since our family is spread across London, Ohio and Washington, and time together has become increasingly important. But it was also great news because he said he was bringing a girl, a girl named Viví. We quickly knew that them making this trip together was a big deal, and we all hoped we wouldn’t scare her away.
Only a few days into the trip, it was clear she was meant to be part of our family. So much so that she offered to make her dad’s chimichurri to go with a meal we were cooking together. Not only was it delicious and vibrant, but being the food family we are, this contribution meant a lot.
Now, I know there are a lot of variations and interpretations for chimichurri out there, but this one has and will be my go-to for the duration because it’s delicious, and it’s now a family recipe.
Ruben’s Chimichurri
Makes 6 portions
What you need
5 large garlic cloves
1 bunch cilantro
1 bunch parsley
1.5 TBS white vinegar
1 TBS dried oregano
1 TSP kosher salt
1 TSP black pepper
¼ cup olive oil (more or less to taste)
Pinch of adobo seasoning (optional, use if you aren’t able to let sit overnight before serving to deepen flavor)
How to make it
Finely chop the garlic, cilantro and parsley, then add to a bowl.
Pro tip from Ruben: NO food processor or blender, chop this by hand, it’s worth the effort!
Add the dried oregano to the bowl and mash everything together with a spoon until it all looks wet.
Add the white vinegar, salt, pepper and adobo (if using) and mix together.
If you can’t find adobo seasoning, it’s easy to make with dried spices you likely have on-hand.
Start adding olive oil a little bit at a time and mix together. Repeat this process until the olive oil is about half a fingertip above the rest of the ingredients.
Let this sit in the fridge at least two hours before serving, but overnight is better.
