It’s a marinade! It’s a condiment! It’s Chimichurri!
First time I had it was at Las Vacas Gordas, an Argentine restaurant in Miami. Each table had a bowl of it for spreading on to your steak sandwich. Mainly a blend of herbs, garlic, and olive oil, it’s best to make Chimichurri sauce a day before you want to eat it. It tastes totally different the day after!
1 Bunch organic Italian Parsley
1/4 of the container of organic Oregano or Cilantro
6 Cloves of Garlic
1/4 of a Red Onion
Half a Jalapeno
Pinch Crushed Red Pepper
Teaspoon of Lemon Juice
1/2 Cup Red Wine Vinegar
3/4 Cup Olive Oil
Salt and Pepper
It’s too easy! Just put it all in a Vitamix or other food processor and make it either really choppy or smooth. I like it more on the smooth side. Try it on anything and everything!