Chimichurri

Name: Chimichurri
Prep time: 20 minutes
Yield: 1 cup
Ingredients: 3 to 6 cloves garlic; minced or grated ½ to 1 teaspoon red pepper flakes ¼ cup red wine vinegar or lime or lemon juice 1 cup finely chopped flat leaf parsley leaves (see Notes) 1 Tablespoon dried oregano (try Mexican oregano) or 2 Tablespoons finely chopped fresh oregano ⅓ cup vegetable oil (try olive oil) ¼ teaspoon salt ¼ teaspoon black pepper

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.

Prep time: 20 minutes
Makes: 1 cup
Nutrition Facts: View label

Ingredients

3 to 6 cloves garlic, minced or grated
½ to 1 teaspoon red pepper flakes
¼ cup red wine vinegar or lime or lemon juice
1 cup finely chopped flat leaf parsley leaves (see Notes)
1 Tablespoon dried oregano (try Mexican oregano) or 2 Tablespoons finely chopped fresh oregano
⅓ cup vegetable oil (try olive oil)
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Wash hands with soap and water.
Rinse garlic and fresh herbs under cool running water and towel dry before preparing.
Mix garlic, pepper flakes and vinegar in a medium bowl. Let sit for about 5 minutes to mellow the raw garlic flavor. Add remaining ingredients and stir to combine. For a different texture, mix with a few pulses in a food processor.
Serve with grilled or roasted proteins such as steak, chicken, fish or tofu. Chimichurri is also good with roasted vegetables, or as a dip with whole-grain chips or crackers.
Refrigerate leftovers within 2 hours. Use within a few days or freeze in small containers for longer storage.

Notes

Try using a combination of parsley with other fresh herbs or greens, such as cilantro or arugula.
Chimichurri is also good on tacos, tortillas or other flat bread, or drizzled on grain bowls.

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