I LOVE making this chimichurri. You can use it on so many things… beef, lamb, veggies, sandwiches, chicken, eggs, burgers – everything! Also, if you don’t feel like waiting around to hard boil your eggs, fry up a few and toss them in there instead!
- 2-4 bunches of basil
- 2-4 bunches of parsley
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 2 packages anchovies, chopped
- 4-5 cloves of garlic, chopped
- 4 eggs
- 1-2 teaspoons chili flakes
- 1 tablespoon sea salt
HARD BOIL EGGS : Place eggs in pot and cover with cold water, submerging them by at least an inch. Bring eggs to a boil for 8 minutes. REMOVE egg yolk for use – the whites are not needed for this recipe (chef’s snack!).
PICK or cut stems from basil and parsley, roughly chop and set aside.
PLACE olive oil, red wine vinegar, chopped garlic, egg yolks, 1 pack of anchovies, chili flakes, salt, and half of herbs in a high speed blender or food processor.
PUREÉ until smooth.
ADD other half of rough-cut herbs to pureéd sauce.
MINCE the other pack of anchovies and add to pureé.
TASTE pureé and adjust with salt and pepper or M5 spice rub.
CHILL in the refrigerator for at least an hour to let the flavors infuse.
Good for up to a week in the refrigerator!