Is anyone else excited that it’s grilling season?!
There is absolutely nothing like the smell of a charcoal grill… I love it!
Today I’m sharing a super simple recipe for a sauce called Chimichurri. Chimicurri originated in Argentina & Uruguay, and it comes in many different varieties… I’m not sure how close mine comes to a traditional version, but after some trial and error, I came up with my personal favorite recipe. I even got to use some of the herbs from my garden with this one, so you know I’m a happy camper!
The best thing about this recipe is that it can be used as a marinade OR a sauce for your meat and veggies after they’re cooked! My favorite way to eat this is on steak and pork chops, but it is also delicious on shrimp, roasted veggies or even as a salad dressing.
…Great, now my mouth is watering!
- 1/2 cup cilantro
- 1/4 cup flat-leaf parsley
- 3 cloves garlic
- 1/4 small onion OR 1 shallot
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Zest of 1 lemon
- Salt & Pepper to taste
- Pinch red pepper flakes (optional)
- Combine cilantro, parsley, garlic, and onion or shallot in food processor. Pulse until combined.
- Scrape herb mixture into a bowl with a spatula, and then fold in remaining ingredients.
Use immediately or store in air tight container for 2-3 weeks.
Can also be frozen for up to 3 months.