Chimichurri

Name: Chimichurri
Yield: serves a crowd
Ingredients: 2/3 cup cilantro, finely chopped; 1/3 cup parsley, finely chopped; 1/4 cup fresh oregano, finely chopped; 1/4 cup basil, finely chopped; 1/4 cup red onion, diced; 1-2 jalapeno peppers (to taste), finely chopped; 2-3 garlic cloves, chopped; Pinch of red pepper flakes; 1/3 cup red wine vinegar; 1 1/4 cup Olive Oil; Salt and pepper to taste

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In case you’re not already a fan, Chimichurri is akin to pesto but the vinegar and jalapeño give it a little kick. This bright sauce hails from Argentina and is traditionally served over grilled steak with a side of potatoes. But we've found it pairs beautifully with roasted vegetables and is dynamite when added to a mix of leafy greens or a grain salad, or tossed in your potato salad. Adjust your ingredients for more or less ‘heat’ and include any herbs you’d like.

SERVING SIZE

serves a crowd

INGREDIENTS

2/3 cup cilantro, finely chopped

1/3 cup parsley, finely chopped

1/4 cup fresh oregano, finely chopped

1/4 cup basil, finely chopped

1/4 cup red onion, diced

1-2 jalapeno peppers (to taste), finely chopped

2-3 garlic cloves, chopped

Pinch of red pepper flakes

1/3 cup red wine vinegar

1 1/4 cup Olive Oil

Salt and pepper to taste

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Photo by Ilana Freddye »

In case you’re not already a fan, Chimichurri is akin to pesto but the vinegar and jalapeño give it a little kick. This bright sauce hails from Argentina and is traditionally served over grilled steak with a side of potatoes. But we've found it pairs beautifully with roasted vegetables and is dynamite when added to a mix of leafy greens or a grain salad, or tossed in your potato salad. Adjust your ingredients for more or less ‘heat’ and include any herbs you’d like.

INSTRUCTIONS

Combine the fresh herbs, red onion, jalapeno, garlic and red pepper flakes in a large bowl. Add the vinegar and stir to combine. Drizzle in the olive oil and finish with salt and pepper to taste.

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