Chimichurri Sauce

I love, love, LOVE this sauce!!! It has a fresh, earthy taste from the herbs, and of course, the ultimate flavor one-two-punch from a typical salt, fat, and acid combination. I'm not kidding when I say I could drink this stuff straight up. I usually make this to put on top of chicken or beef, and before I know it, I've had spoonfuls of the sauce and need to remind myself to leave some for it's actual culinary purpose. I hadn't had steak in awhile, so for this post, I used it as a sauce topper.

Chimichurri sauce is my go to because it's easy to make (no cooking involved!), it's versatile (you can add or subtract/swap whatever ingredients you want), you can use it in salads, use it as a marinade, sauce for meat, drizzle it over pasta, pizza, eggs, mix it in mayo for the perfect sandwich spread...the possibilities are endless. It adds a bright, amazing flavor to pretty much everything, and will take your food from a 6 to a 10!

Chimichurri is Argentinian in origin, and typically is used as an accompaniment to grilled meats. Basically, it's a sauce made of herbs, garlic, vinegar, oil, and spices.

This is so worth it, as it only takes minutes to make.

Here's what you'll need for how I made it (note: I forgot the lemon in the pic...oops!)

These are the ingredients I prefer. I used parsley, garlic, lemon juice, oregano, red onion for the add-ins. You can use a mix of parsley and cilantro, you can use shallots, or white/yellow onion. If you like it spicy, you can add in red pepper flakes!

Note: I like raw, red onion. It may have too much of a bite for some especially with the raw garlic. If you want a milder flavor, I'd suggest a shallot or yellow/white onion.

Let's make this incredible, amazing sauce!

Ingredients:

1 bunch parsley

2-3 cloves garlic, peeled

1/4 C red wine vinegar

1/2 C olive oil

juice from a wedge of lemon

1tsp dried oregano

1/4 small red onion, rough chopped

salt and pepper to taste

How To:

Well, people....this is why I love this recipe and sauce. Literally toss everything in the blender and blend until combined! You can use it immediately, or store it in the fridge until you're ready to use it. I usually make a big batch, and then pour leftover sauce into an ice cube tray and freeze it. That way when I make a meat dish or want to use just 1 portion of sauce, I just pop out a cube or two of sauce and defrost!

Mangia Bene!