Afew years ago, Tom was asked to speak to a group in Florida. While dining out during that trip, I was served chimichurri sauce alongside a steak. The sauce was a fabulous accompaniment to the steak, so I knew I had to find a recipe to make the sauce at home.
Meeting with success, I recently made chimichurri sauce while entertaining company. Though intended for the steak, several in the party raved over its accompaniment to the chicken.
A few days later, I heated the remaining sauce, added some cream and stirred it into pasta, making a delicious and flavorful side dish.
Enjoy this flavor packed recipe while you add a few more greens to your diet.
Chimichurri Sauce
A delicious, flavorful sauce that can be used for numerous dishes.
Ingredients
- 1/2 cup olive oil
- 4 cloves garlic chopped
- 3 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 1 bunch flat leaf italian parsley
Instructions
- Combine all ingredients in a blender. Pulse 2-3 times, scraping down sides. Repeat until greens are chopped smooth and a thick sauce forms.
- Serve at room temperature. The sauce can be refrigerated and stored for up to a week.
