Chimichurri… where has this been all my life? Chimichurri is an Argentinean sauce similar to a pesto with many variations for sure. Make it your own😉
🌿I’m telling you, amazingly good and I can’t even believe how much I love it. I had it in Jamaica and had to try it at home. Fan-freakin-tastic. I also made it with my Mom a few weeks ago. We had it on some bbq’d pork chops… Hello melt in my mouth delicious! I’m already checking the calendar to see when I can make it again! On steak next time I think… 😊
INGREDIENTS
• 1 CUP FIRMLY PACKED FRESH FLAT LEAF PARSLEY
• 1/2 CUP FIRMLY PACKED FRESH CILANTRO
• 2 TABLESPOONS FRESH OREGANO LEAVES (or you can use 2 teaspoons of dried oregano)
• 4 GARLIC CLOVES
• 1/2 CUP OLIVE OIL
• 2 TABLESPOONS WINE VINEGAR (red or white, I used white)
• 1 TEASPOONS SEA SALT OR KOSHER SALT**
• 1/4 TEASPOON GROUND BLACK PEPPER
• 1/2 TEASPOON CHILI PEPPER FLAKES
DIRECTIONS
1. Pulse the parsley, cilantro, fresh oregano, and garlic in a food processor until it’s a coarse consistancy
2. Scrape down the food processor and get all that good green out into a nice little glass dish
3. Gently stir in olive oil, vinegar, salt, pepper, and chili pepper flakes.
💡Adjust your seasonings to your liking. If you won’t be using all the sauce the first night, any chili pepper flakes will continue to make the sauce hotter as they marinate in the oil… Sometimes hotter is better💡
4. Serve immediately or refrigerate. Bring to room temperature before serving.
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HALEYKINS JONES 