chimichurri sauce

chimichurri dallop over grilled steak

We love this fresh, zesty sauce on grilled meat, especially red meat, on roasted veggies, eggs and tacos!

here’s what’s inside:
1 small bunch of parsley
1 small bunch of cilantro
a few springs of fresh oregano if you have it
1-2 or more fresh jalapeños depending on how spicy you like (feel free to omit for no spice)
4-5 fresh garlic cloves
1/4 cup red wine vinegar
1/4 cup olive oil
1/3 tsp sea salt

method:
roughly chop the herbs and then blend everything together
(i do this in a jar with an immersion blender, i find this to work best)
add more oil and vinegar if needed to get it well blended and into a spreadable consistency
it should be a bit thinner than pesto

Serve fresh over grilled meat, fish, veggies, eggs etc.

chimichurri can be made with just parsley or just cilantro, if you have a preference or only have one on hand.
i often make it when i have either fresh herbs that need using

store your chimi in a sealed container refrigerated for several weeks, or freeze for up to 3 months

over roasted cauliflower

on top of a black bean and roasted yam breakfast bowl