Recipe By Mary Heffernan, S10 Moveable Feast

(Makes about 4 cups)

Mary Heffernan of Five Marys Farms, likes to add fried eggs to her chimichurri, which adds a nutty flavor and creamy texture. She also purées half in a blender, and then rough cuts the remaining for texture as well. Serve the chimichurri with grilled steaks or pork, or anything else that strikes your fancy!

  • 2 large eggs, preferable farm-fresh
  • 2 to 3 bunches fresh basil, tough stems removed
  • 2 to 3 bunches fresh flat-leaf parsley, tough stems removed
  • 1 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 2 oil-packed tins anchovies, drained
  • 4 to 5 cloves garlic
  • 1 Tbsp crushed red pepper flakes
  • 1 Tbsp Five Marys Spice Rub or sea salt
  1. In a medium skillet, fry 2 eggs in a little olive oil until the yolks firm up, 2 to 3 minutes. Remove pan from heat and set aside.
  2. Chop thick stems from basil and parsley and set aside.
  3. Put olive oil, red wine vinegar, chopped garlic, eggs, 1 tin of anchovies, chili flakes, salt, and half of the herbs in a blender. Purée until mixture is smooth. Transfer the mixture to a medium bowl.
  4. On a cutting board, chop the other half of the herbs and add to the pureed sauce with the other tin of anchovies chopped fine. Stir well and taste and adjust seasoning.
  5. Cover and chill in the refrigerator for an hour or more to let the flavors infuse.