RECIPE FOR HOMEMADE CHIMICHURRI
A little Chimichurri sauce can go a long way! This delicious, healthy and flavorful recipe complements best with skirt steak, which we tend to grill a few times each month, but it also delicious as a side sauce with Chicken or Beef Kabobs. It is also a wonderful addition to any starchy side ( mashed potatoes, steamed sweet or regular potatoes, or even French Fries). This recipe can be prepared and made in less then 10 minutes!
Photo Courtesy Haute Mom Living (HML)
CHIMICHURRI
Yields: 1-2 cups
Prep Time: 10 minutes
Photo Courtesy of Marta Villalba Photography
INGREDIENTS:
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1 cup fresh flat-leaf parsley, (about 1 bunch of parsley)
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1 cup fresh cilantro, (about 1 bunch of cilantro)
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1/2 cup red onion, diced
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3 tablespoons fresh oregano
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4 cloves of garlic, peeled
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2 tablespoons fresh lemon or lime juice ( I prefer lemon)
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1 3/4 tablespoons red wine vinegar
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¼ tsp sea salt
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¼ tsp freshly-ground black pepper
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¼ tsp red pepper flakes ( Add more if you want for taste)
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½ cup olive oil
DIRECTIONS:
Photo Courtesy of Marta Villalba Photography
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Add all ingredients, hold the olive oil, to a blender or food processor. Pulse a few times until finely chopped. Pour the olive oil in SLOWLY, while keeping the mixture blending for another 60-90 seconds or until the olive oil is combined. Occasionally stop to scrape down the sides in order to keep a good consistency.
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Serve immediately, or refrigerate in a sealed container for no more then 3-4 days. I used this jar, a Mason Jar.
Photo Courtesy of Marta Villalba Photography
A great addition to your recipes that is delicious and healthy! Great way to start off the New Year!
Photos by Marta Villalba Photography