Chimichurri


Anyone else feel like October is flying by or is that just me?  I still don’t have any of my fall decor out yet and I meant to do it a month ago.  How is it already October 14th?!  Sheesh!  Ok, onto the good stuff!  Chimichurri!

Chimichurri is quite possibly one of my favorite foods ever.  It has so much flavor and is so versatile!  You can use it in a variety of ways and other recipes.


For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich!  (Trust me, it’s delicious like that!)


Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.


Cover your eggs with it.



Spoon it on steak or chicken.


Put a spoonful in some Chicken Noodle Soup.


Mix some into mashed potatoes or mashed cauliflower!  Or plop onto some roast potatoes.


Marinate chicken/pork/beef with it, then grill.


Drizzle some on your tacos or nachos.

Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.

The possibilities are endless with this sauce.  I especially love that it’s not only quick and easy to make, it’s cheap too!  AND doesn’t require any hard to find ingredients.  Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half.  Or don’t eat if you’re going out on a first date (dragon breath beware!).

Chimichurri

  • Servings: About 1 1/2 cups
  • Difficulty: easy
  • Print

INGREDIENTS

  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/2 red onion, chopped
  • 5 cloves garlic
  • 1 Tb dried oregano or 3 Tb fresh oregano
  • 1 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 Tb lemon juice
  • 2 Tb red wine vinegar
  • 1/2 cup olive oil

DIRECTIONS

  1. In the bowl of a food processor, add all the ingredients except the olive oil.
  2. Pulse the ingredients just until it starts to come together.  Do not over-process, you don’t want a smoothie!
  3. Stream in the olive oil with it running on low.
  4. Store in a  glass container in the fridge for up to two weeks.  Can be frozen in silicone ice cube trays and used for cooking purposes later.

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Basil, Apple, Roasted Garlic Balsamic Sauce

  
Basil is by far and away my favorite herb. I could add it to anything and be a happy woman. So when I decided to whip up a sauce for dinner and had some basil in the fridge it was kind of a no-brainer.  

This sauce is universally good! I initially made it to go on wild caught perch that I baked. But it was so good I ended up adding it to our asparagus too! Then the next day for breakfast I drizzled it on top of a leftover Plaintain tortilla that I covered with some bacon and beef liver pate. Then it made its way over to the sautéed spinach I served on the side.  Yum!  

  
It whips up really fast and adds a lot of flavor to anything you put it on.   So if you’re like my husband and not a huge fish fan try this. It helps disguise the flavor of fish and makes it enjoyable.

RECIPE

*1 small organic apple peeled and chopped
 *1/4 cup fresh basil leaves 

*1/4 cup EVOO (extra virgin olive oil)

*2 TB roasted garlic flavor balsamic vinegar (could sub white balsamic and add extra garlic) 

*1 TB yellow onion 

*1 clove garlic 

*pinch of Celtic sea salt 

BLEND until smooth