Chimichurri

You need this in your refrigerator now!  This incredibly easy chimichurri is a sauce, a condiment and a marinade.  Popular among South American countries it is most often used on grilled meats and fish. The bright flavors come from parsley and garlic.  The wonderful acidic tang comes from vinegar and a dash of grainy mustard in my version. I prefer mine chunky and not too spicy.  You most certainly can puree the sauce and add chili peppers, too.  Keep a container of chimichurri in your refrigerator and dress up your food from breakfast through dinner.  

Stir into your morning eggs. Toss into a salad...any salad... garden salad, cannellini bean salad and tuna salad, too. Swirl into greek yogurt for a quick dip or sandwich spread. Marinate veggies and toss on a grill.  Add a tangy zip to your deviled eggs.  Add a dollop to a bowl of soup.  Drizzle as a topping on grilled steak. How do you enjoy chimichurri?

Chimichurri

Servings: 2 cups

2 cups flat leaf parsley, packed

1 cup olive oil

1/2 cup red wine vinegar

1/2 cup cilantro

5 cloves garlic

2 teaspoons grainy mustard

1 1/2 teaspoons red pepper flakes

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon dried oregano

1 teaspoon black pepper

1. Place all ingredients in the bowl of a food processor.  Pulse until chopped.

2. Pour chimichurri sauce into a bowl, cover and let sit at room temperature for 2 hours.  

3. Pour into an airtight container and refrigerate up to one week.

Do Ahead: The chimichurri will keep in the refrigerator for up to 1 week.  

Tips: Stir into your morning eggs. Toss into a salad...any salad... garden salad, cannellini bean salad and tuna salad, too. Swirl into greek yogurt for a quick dip or sandwich spread. Marinate veggies and toss on a grill.  Add a tangy zip to your deviled eggs.  Add a dollop to a bowl of soup.  Drizzle as a topping on grilled steak.