Chimichurri

Although typically used for seasoning red meats (ie. steak), this sauce can literally be used on anything: drizzle it on grilled chicken, spread it on a sandwich, use it as dressing for a pasta salad, stir a little into your next omelette.

This was the first time I made chimichurri sauce, but it is so good it will definitely not be my last.

Think of it as a bright, tangy cross between pesto and vinaigrette dressing, a mix that is not for the faint of heart.  If you crave a dish that is full of flavor or spice this sauce will be right up your alley.

Check back next week to see how i used mine!

Chimmichurri Sauce

(inspired by Salt House and BS in the Kitchen)

Ingredients

• 2 c fresh flat leaf parsley leaves
• 1/2 c fresh cilantro leaves
• 2 T white vinegar
• 1/2 lime, juiced
• 1/4 c olive oil
• 1-2 t crushed red pepper
• 3 large cloves garlic
• salt to taste (~ 1/2 t)

Combine

1. Make sure your parsley and cilantro leaves are well washed and dried, use a towel to pat them dry if you have to, just make sure you get all the water off.
2. Put all the ingredients in your food processor and blend for 2-3 minutes.
3. Stop the processor and taste a tiny bit of the sauce, adjust the salt if necessary, and blend again until only small bits of leaves remain.
4. Pour the sauce into a container and let sit at room temperature for a day so all the flavors infuse.
5. Enjoy!*

*Stay tuned for a delicious recipe featuring this sauce, coming up next week!