Chimichurri

If there ever was a sauce that could make just about everything better, it would be Chimichurri, the Argentinian herb sauce that is commonly spooned over grilled meats. The main ingredient is parsley, which in my opinion is one of the more underrated herbs. While it may bring back memories of bad 80’s garnishes, parsley manages to complement   everything from light flaky fish to rich hearty steak. It also happens to be a nutritional powerhouse, packed with chlorophyll, vitamin C, iron, folic acid, magnesium, calcium, potassium, and zinc. Parsley’s volatile oil components have all shown anticancer effects. (1) 

You’re probably thinking “Great, but do I really want to pour it all over my delicious rare grassfed steak?” The answer is YES. You do. Chimichurri’s flavor is bright, fresh, garlicky, and a touch spicy. Traditionally, the ingredients are finely chopped so the end result is a chunky sauce. I prefer to throw it all in the blender, which results in a pourable consistency.

bright green goodness

chimichurri

1 bunch Italian (flat leaf) parsley, large stems removed
1/4 C (loose) fresh oregano leaves
2 t sea salt
2 cloves garlic, peeled
1 T red wine vinegar
1/2 t red pepper flakes
3/4 C extra virgin olive oil

Combine the ingredients in a blender and puree.  Serve with beef, chicken, fish, lamb, eggs, or shellfish.

(1) Murray, Michael. The Encyclopedia of Healing Foods, 2005

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