This Chimichurri Sauce recipe is From the July 2019 post: Seasonal Summer DinnerPrint
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.
- Category: Sauce
- 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
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.
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.
- Serving Size: 3/4 c.
Keywords: Vegan, Anti-Inflammatory