Do you have foods that you are pretty much infatuated with before you even really really try it? That’s kind of how chimichurri sauce was for me. I’m sure I’d tried it once or twice (but nothing stood out in my memory) and I just knew it would be something that I really liked. It doesn’t hurt that  we’ve been having a moment with parsley. We’re putting it in just about everything: juices, bean salads, seafood pasta…and then I threw a TON of it into chimichurri sauce.

Wanting to keep things really classic, I decided to serve it over some grilled skirt steak but after trying it (garlic! shallots! parsley!) we both started slathering it over everything on our plate. I think it would be amazing on a lot of other things: grilled bread, goat cheese, grilled chicken, fish or shrimp and even greek yogurt. <– seriously! It’s so bright, so flavorful, I can’t think of a thing it wouldn’t be good on.

It comes together pretty quickly – just requiring lots of chopping. And so long as it’s accompanied by a little wine, I find the chopping process totally therapeutic.

Chimichurri Sauce

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: n/a

 

Ingredients (2 cups)

  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 green onions, thinly sliced
  • 1/3 cup red wine vinegar
  • 3 cups mixed chopped herbs (I used cilantro and parsley)
  • 1/2 cup olive oil
  • salt, pepper and red pepper flakes

Instructions

Combine garlic, shallot and green onion with red wine vinegar for about 10 minutes.

Stir in chopped herbs, olive oil and seasonings.

Serve over steak, fish, chicken, veggies or with grilled bread.

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