Rough Chimichurri Recipe - Modern Farmer

Rough Chimichurri Recipe

This bright condiments work wells with skillet steak, roasted chicken, and vegetables like cauliflower.

rough chimichurri recipe
Brown W. Cannon III

Makes about 1½ cups

½ cup fine dry bread crumbs
¼ cup red wine vinegar
4 cloves garlic, smashed
4 anchovy fillets
1 bunch Italian parsley, stems removed
1 loosely packed cup fresh oregano leaves
1 cup extra-virgin olive oil
Kosher salt

1. In a medium bowl, combine bread crumbs, vinegar, and ¼ cup water; let stand for 10 minutes.

2. Meanwhile, on a large cutting board, using a sharp knife, pile garlic on top of anchovies and finely chop to create a paste. Place parsley and oregano leaves on top of the anchovy-garlic paste and chop just to combine, making sure most of the herb leaves remain largely intact.

3. Transfer mixture to the bowl containing soaked bread crumbs and stir to combine. Pour in olive oil, stir again, and season with salt to taste. Let stand for at least 1 hour before serving to allow flavors to marry, or store in refrigerator for up to 2 days. Serve at room temperature.

Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

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