As warmer weather is upon us, we all are getting excited for grilling season. Have you heard of chimichurri sauce before? This sauce pairs very well with grilled meats but it is also a very versatile sauce and can go with many other foods as well. Chimichurri sauce is the Argentine answer to Italian Pesto.
Skin health depends on an antioxidant rich diet. What’s not to love about chimichurri sauce as herbs are packed with antioxidants. It’s the perfect sauce to make if you have an herb garden at home and you’ve had a very good harvest this year. 🙂
Chimichurri Sauce (Yields 1 cup)
½ bunch parsley- washed & trimmed
½ bunch cilantro- washed & trimmed
3 sprigs oregano- washed, leaves picked
3 cloves garlic- whole
1 small jalapeno pepper- washed & seeds removed OR hot red chili flakes to taste (optional)
2 Tbsp red wine vinegar
½ c extra virgin olive oil
Salt and fresh ground black pepper to taste
- In a food processor, combine all ingredients (parsley, cilantro, oregano, garlic, jalapeno and/or hot red chili flakes).
- Add olive oil as you blend blend until smooth; make sure there are little chunks left so that the sauce has a bit of texture.
- Season with salt & pepper
Food For Thought: I decided to make sweet potato chimichurri toast. How are you going to use chimichurri sauce?