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chimichuri3So I picked up a jarred Chimichurri sauce at a specialty shop while in Charlotte last week and was pretty excited about it. Unfortunately, that ended upon tasting it. It was sweet yet bitter and really nothing I want to taste on my steak so I decided to make my own. Having never done this before, I read the ingredients on the bottle and quickly decided what I didn’t want as a flavor and was able to come up with a flavor profile I was sure I would like.  The only problem with this recipe that there was none left after dinner!!!!!!!! They put it on absolutely everything!!! So fair warning; it’s addictive.

It’s a very simple recipe and the directions will follow suit.

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You will need:

  • 1 cup extra virgin olive oil
  • 1 heaping cup of chopped parsley
  • 2 small cloves of garlic
  • 1/2 of a lemon squeezed
  • 1 tsp salt and 1/2 tsp pepper and then to taste
  • 1 tbs of rice vinegar or white if you dont have this on hand.

Place the parsley, lemon juice, garlic salt and pepper into a blender or food processor.

chimichuri2Spin until minced then slowly start adding the oil in.

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It will be soupy and rich and smell lovely!! That’s it!! Ready for steak and apparently broccoli, the chicken my mother had, bread, salad and anything else you could think of! If you want some heat, add some red pepper flakes to kick it up a notch.

But for me I just loved it right here……

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Now I have to make more.

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