A few years ago, we were served a delicious and mysterious green sauce along with our bread at a local tapas restaurant. Our waiter told us that it was chimichurri, a popular Argentinian sauce which is typically used for marinating and topping meats.
We hadn't given this yummy sauce much thought again until our most recent parsley harvest! We dried some, but wanted to also use some fresh. So, we found a recipe for chimichurri sauce.
Andy used some to top a grilled halibut steak. We also marinated zucchini, mild onions, cherry tomatoes, and peppers in the sauce. We then skewered the veggies for the grill, and later used more chimichurri as a dip/topping.
We had a lot of leftover sauce, so we mixed a few tablespoons with sour cream and yogurt to make a veggie dip! Scrumptious!
1 c. parsley
1/2 c. olive oil
2 cloves of garlic (or more to taste!)
the juice of one lemon (roughly 2 Tbs.)
5 Tbs. red wine vinegar
1 tsp. red pepper flakes (or more to taste!)
Mix everything in a food processor. Process until well-combined.
Serving= 1 Tbs.
Serving Size: 1 serving
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