Imprecipes: An introduction, plus Chimichurri

New feature! Imprecipes: helping you build a repertoire of deceptively easy, impressively delicious recipes.

Here are my criteria that a recipe needs to meet in order to be considered an Imprecipe:

  1. Fewer than 8 ingredients, not including stuff like oil, salt, and pepper. Those are kitchen essentials. Maybe I should have done a post on kitchen essentials before jumping into Imprecipes.

  2. Can be made with less than 30 minutes of active time. Active time means that you are actively required to be in the kitchen doing stuff, like chopping or sautéing.

  3. A wide variety of people consistently comment on how delicious it is. That means that these recipes have been tested plenty of times. Don't worry, we aren't just messing with you.

I might have just made these up on the spot, but I think they’re pretty good benchmarks. Today’s recipe, for a ridiculously easy and tasty Argentinean sauce called Chimichurri, definitely meets all three criteria.

It’s also really pretty. (   img src   )

It’s also really pretty. (img src)

I tried for like 15 minutes, but for the life of me, I can’t remember how I found out about this sauce. But I do remember when I first made it for people - it was at a church retreat of about 20 people, and minds were blown. Some people probably considered it a literal spiritual experience. It’s herby, tangy, spicy, and tastes delicious on literally any meat; my favorite meat to use is tri-tip. Best of all - it takes literally 10 minutes to make, if you have a blender or food processor. Here’s what it takes:

  • 2 bunches of flat-leaf (Italian) parsley, stems chopped off

  • 0.5 bunches of cilantro, stems chopped off

  • 0.33333333 cups of red wine vinegar (I started writing in decimals and decided to just run with it)

  • 5 peeled garlic cloves

  • a pinch of red pepper flakes (the kind you put on pizza)

  • salt & pepper (probably a generous pinch of each)

  • 1.5 cups olive oil

Literally throw everything except the olive oil into the blender/food processor and run the food processor. Leave the slot thingy open so that while everything is blending, you can slowly pour the olive oil into the mixture. It’ll turn into a lovely, vibrant green emulsion. Serve on literally anything. It keeps well in the fridge for a couple days, too.

The word "literally" was used four times in this recipe (not counting in this sentence). Five if you count "literal" also.