If there ever was a sauce that could make just about everything better, it would be Chimichurri, the Argentinian herb sauce that is commonly spooned over grilled meats.
The main ingredient is parsley, which in my opinion is one of the more underrated herbs. While it may bring back memories of bad 80’s garnishes, parsley manages to complement everything from light flaky fish to rich hearty steak. It also happens to be a nutritional powerhouse, packed with chlorophyll, vitamin C, iron, folic acid, magnesium, calcium, potassium, and zinc. Parsley’s volatile oil components have all shown anticancer effects. (1)
You’re probably thinking “Great, but do I really want to pour it all over my delicious rare grassfed steak?” The answer is YES. You do. Chimichurri’s flavor is bright, fresh, garlicky, and a touch spicy.
Traditionally, the ingredients are finely chopped so the end result is a chunky sauce. I prefer to throw it all in the food processor, which yields a coarse puree. If you prefer it to be completely smooth, make it in a blender or process it longer in your food processor.
The simplest + best sauce for just about everything.
- 1 bunch flat leaf parsley, (leafy portions)
- 2 tablespoons fresh oregano leaves
- 2 cloves garlic, (minced)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 3/4 cup extra virgin olive oil
- In the bowl of a food processor, pulse the parsley, oregano, garlic, red wine vinegar, red pepper flakes, and sea salt until evenly minced.
- Turn on the motor and pour the olive oil through the chute, until it is just incorporated.
- Store in a glass jar in the fridge for up to one week.
(1) Murray, Michael. The Encyclopedia of Healing Foods, 2005
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