Chimichurri Sauce

This sauce originates from Argentina. The base of this recipe is made with herbs and garlic. Surprisingly enough, I made it once with my mom years ago when she found a recipe in a magazine and I was hooked. I now make it quite often as a topping for my protein. It's vibrant green and adds a punch of freshness from the herbs and acidity.

Its amazing stuff.

Chimichurri Sauce

Ingredients

• 1 ¼ cup packed parsley

• 1 cup packed cilantro

• 1 tbsp red wine vinegar

• ½ tsp oregano

• 5 garlic cloves, rough chopped

• 1 tsp crushed red chili flake

• 1 tsp kosher salt

• ½ tsp fresh cracked pepper

• Half lime, juiced (about 1 tbsp)

• ⅓ cup extra virgin olive oil, plus 2 tbsp

Directions

Place all the ingredients in a food processor or blender, pulse until smooth. Taste and add a pinch more salt and pepper, if needed.

Pour in a serving dish as a side sauce. Top on chicken, steak, vegetables, basically anything!

Note: If you don't have red wine vinegar, white vinegar works as well. If you don't have vinegar, its okay! Just add an extra tbsp of lime or lemon juice.