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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!

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