Chimichurri Sauce

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!

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