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!
- 1½ cups parsley, finely chopped
- 5 garlic cloves
- 2 TBSP fresh oregano leaves, finely chopped
- ⅔ cup extra-virgin olive oil
- sea salt and black pepper, to taste
- ¼ 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.
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