Project Description

Chimichurri Sauce

This Chimichurri Sauce recipe is From the July 2019 post: Seasonal Summer Dinner

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Chimichurri Sauce

Pan-Seared Steak with Chimichurri Sauce and Sautéed Corn

The picture shows seared steaks with chimichurri sauce over sautéed white corn, zucchini, and shallots. It’s a versatile sauce and one I use frequently.

  • Author: Dorothy Calimeris
  • Category: Sauce

Ingredients

Scale
  • ¼ C parsley leaves
  • 2 T fresh oregano leaves
  • 1 garlic clove (or more depending on how much you like garlic)
  • 2 T red wine vinegar
  • ½ t salt
  • ½ C extra virgin olive oil
  • Pinch red chili flakes

Instructions

Place the parsley, oregano, garlic, vinegar, salt, and olive oil in the bowl of a blender or food processor and process until well combined, and almost pureed. Mix in the chili flakes.

Notes

The Chimichurri sauce can be made up to 5 days ahead and stored in the refrigerator. This sauce is equally delicious served with salmon, halibut, or lamb. One of my favorite ways to eat it is spread on avocado toast.

Nutrition

  • Serving Size: 3/4 c.

Keywords: Vegan, Anti-Inflammatory

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