This summer, I plan to soak up some sun and make good use of the season’s fresh produce with some delicious, homemade foods and sauces.
In fact, I love grilling a good steak, rack of lamb, chicken, or fresh fish to enjoy with my friends and family.
And one of my favorite sauces to use as a marinade is Chimichurri.
Chimichurri sauce is an Argentinean condiment, similar in some ways to pesto. It’s popular throughout South America to serve with grilled parillada (Latin American mixed grill).
You can even use it on your pasta, salads, grilled veggies, and more!
It packs a ton of flavor and a BIG nutritional punch.
So, without further ado, here are the ingredients to my basic chimichurri sauce:
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 tablespoons fresh oregano leaves
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon dried red chili pepper flakes
Then, preparing it couldn’t be easier. All it takes is three simple steps!
First, finely chop the parsley, oregano, and garlic. (For lamb, add 4 tablespoons of fresh mint as well. For chicken or fish, add 2 tablespoons of fresh cilantro to your taste.)
Second, place the fresh herbs in a bowl and stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. You can adjust the spices to taste.
Third, serve immediately or refrigerate. If chilled, return to room temperature before serving. It keeps in the fridge for a week or two.
Enjoy! This simple sauce will add flavor and flair to your summertime cookouts…and some excellent nutritional value.