Kalamazoo Chimichurri

By Russ Faulk

Image of Kalamazoo Chimichurri

  • ½ ounce fresh oregano
  • 1 ½ ounces fresh parsley
  • ¾ cup extra virgin olive oil
  • ¼ cup sherry vinegar (I use BLiS 9 Maple Sherry Vinegar)
  • 2 cloves garlic, chopped
  • 2 pinches ground cayenne pepper
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon fine sea salt

Prepare the chimichurri by combining all the ingredients in a blender. Blend until smooth, then adjust the taste with more salt if needed. Refrigerate until it’s time to use it, but no more than 5 hours.

Drizzle over top of your favorite dish. We find that it goes great with these rib cap steaks and chicken kebabs.