Last year I started a series called, “For The Herb Of It”, with two delicious herb cookie recipes. Today, I have a savory herb recipe for chimichurri sauce to add to the series.
My obsession with chimichurri sauce started month or so ago. The husband and I had dinner at one of our favorite restaurants, where I had a grilled salmon salad with chimichurri sauce. Ever since then, I’ve been trying different combinations of herbs, onions and vinegar flavors, but now I think I’ve got it.
A more traditional recipe calls for flat leaf parsley and oregano, but I liked the idea of using flat leaf parsley and cilantro. Besides, I have cilantro going in a container on the patio, and want to use as much as I can before it’s hit by the summer heat. I also have chives growing on the patio, so I threw some of those in the recipe too. The vibrant green is so mouth-watering.
You gotta try this!
Chimichurri Sauce Recipe
- 1 cup packed – mixture of flat leaf parsley and cilantro (stems removed)
- 1/2 cup – green onions (rough chopped)
- 1/3 cup – chives (rough chopped)
- 3 cloves – garlic
- 1/2 cup – olive oil
- 2 tbsp – white wine vinegar
- juice of one lemon
- 1 tsp – salt
- course ground pepper to taste
- a pinch of red pepper flakes
Combine all ingredients in a food processor and blend until smooth. Serve at room temperature.
Store in the refrigerator.
Use chimichurri sauce as a marinade on chicken, pork tenderloin, flank steak or salmon.
Serving suggestion: Chimichurri sauce also makes a great salad dressing just add an extra tablespoon of white wine vinegar.
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© 2017 Chimichurri Sauce was first published on Thistle Key Lane™