Chimichurri Sauce

If you have an herb garden, this recipe is for you.  Better yet, if you grow garlic too, you’re halfway there because that’s about the extent of this recipe.  Add a little white wine vinegar and olive oil and you’re good to go.  Chimichurri is a dish that originated in Argentina and used to serve over grilled meat, but it’s really versatile.  I mean, use it on your fish, your salad, your sliced onions and squash—this one brings life to any dish.  Parsley is healthy.  It has tons of vitamin K, C and A, but it also has myristicin—a volatile oil that according to whfoods has been shown to inhibit tumor formation in animal studies.  Wonderful!

Me?  I eat it because it tastes good. 🙂 I adapted this recipe from one I found by Williams-Sonoma.  Give it a shot and make it your own!

Chimichurri sauce

1 1/2 cups parsley, finely chopped

5 garlic cloves

2 TBSP fresh oregano leaves, finely chopped

2/3 cup extra-virgin olive oil (I used organic)

sea salt and black pepper, to taste

1/4 tsp. red pepper flakes

3 TBSP white wine vinegar (you can also use regular white vinegar)

Mix all ingredients together.  If not using immediately, this sauce can be stored and refrigerated.  Let come to room temperature before serving. 

Note:  Original recipe said to add vinegar just prior to serving.  I did not.  I mixed it up and slid it inside the fridge!  Also, some say can be stored up to 2 hours or 4 hours.  I used mine within 1 hour, though don’t see why you couldn’t store this mixture for longer.

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