Chimichurri
There are SO many different ways to make chimichurri...there isn't one 'right' way, which can be infuriating (if you're a newbie in the kitchen), or just another great adventure if you enjoy cooking!
Whichever category you fall into, I encourage you to give this a try.
Chimichurri is one of my go-to phytonutrient-rich sauce options, meaning it's a wonderful way to increase your intake of plant-based nutrients, and enhance the flavor of other foods you're eating too. It's a win, win!
Just remember you can't take things out once you've blended them in, so go slow with salt and other spices and taste along the way.
Ingredients:
- 1/3 cup of your favorite extra virgin olive oil
- 1/2 cup flat/curly leaf parsley, washed, dried & mostly de-stemmed
- Note, add in some basil if you have some or swap out the parsley for cilantro...or mix them all in - experiment and make it your own!
- 2 T of red wine vinegar
- 1 garlic clove, minced
- 2 tsp fresh oregano (or 3/4 tsp dried oregano)
- 1/4 tsp red pepper flakes
- 1/2 tsp. sea salt & pepper to taste
Directions:
- Add all ingredients to your blender & blend...it's that simple!
- Enjoy on meat/fish/eggs/other vegetables - however you'd like!
