Carnivores, have we got the perfect recipe for you, courtesy of Chef Ronny Abenaim, owner of New York’s Leña Grill. Vegans and vegetarians, we recommend drizzling this on veggies, too, but maybe that’s just us.
Chimichurri
1 Cup of chopped Parsley no stems1 Cup of chopped Cilantro some stems 5 Garlic cloves minced
2 Shallots minced
1 Cup Olive oil to cover
1/2 Cup of Rice vinegar
1 Tbsp of Red pepper flakes
Salt and pepper to taste
Directions
Make sure to chop the parsley and cilantro by hand with a knife. Never use a chopping appliance; it may be faster, but you will end up with bitter herbs. Combine all ingredients in a bowl and let marinate in the refrigerator for 12 hours.
Use it to your heart’s content!
Read Related: The Latin Table Made Easy—and Healthy!
