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 Mister 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.
For more delicious herb recipes, try my Lemon Thyme Cookies and Lavender Shortbread Cookies.
Linking up with The Scoop and The Inspiration Gallery
© 2017 Chimichurri Sauce was first published on Thistle Key Lane™
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