Akin to pesto, chimichurri is an Argentinian herb sauce served over steak. I happen to like it over steak, but I also love it on top a green salad with lots of chicken in it. The acidity of the vinegar with the herbs and garlic make a delicious dressing.

4 cloves garlic
1/4 c. olive oil
1/4 c. red wine vinegar
3 large green onions
1 bunch cilantro
1 bunch parsley
1/4 tsp. dried oregano
Salt & Pepper to taste
2 dashed Red Pepper flakes

In a food processor add the garlic and green onions and run until mostly chopped. Slowly drizzle in the olive oil while running. Stop the machine and scrape down the sides.

Add the vinegar, oregano, salt, and pepper. Run until mixed.

Add both bunches of fresh herbs and process until mostly chopped. Scrape the sides and run until a fairly uniform green color. Add the red pepper and run for 2 seconds to combine.

Remove and let rest for 10 minutes before serving. 


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