Chimichurri is a flavorful herb sauce that is commonly used on grilled meat – if you ask us, you can put it on anything. 🙂 Using an herb sauce, such as chimichurri, is a great way to add nutrients (and a ton of flavor!) to a meal.
As you may have heard us mention before, herbs are an easy way to pack nutrients into your day. This recipe calls for parsley and oregano. Parsley contains powerful antioxidants, has antibacterial and antifungal properties, and provides the body with vitamin C, vitamin A, and vitamin K. Oregano is also full of powerful antioxidants and has antiviral and antifungal properties. These two herbs really make chimichurri and nutritional powerhouse!
We like it on top of meat or served with rice or quinoa!
- 4 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 2 cups lightly packed Italian (flat-leaf) parsley leaves and tender stems, finely chopped
- 1/2 cup fresh oregano leaves, finely chopped
- 1/2 cup red wine vinegar
- 1 cup olive oil
- 1 tablespoon crushed red pepper flakes
- Place the crushed garlic on a cutting board and sprinkle salt over it. Wait a minute or so; you will notice some moisture leaching from the garlic. Holding your knife blade almost parallel to the cutting board, scrape the blade over the garlic a few times, turning the garlic into a semi-soft paste. Place the garlic paste in a small mixing bowl.
- Add the parsley, oregano, vinegar, oil and red pepper flakes to the bowl with the garlic paste and stir until well-combined.
- Cover and refrigerate if not using right away.
- **Alternatively, you can add everything to a food processor (whole, peeled garlic cloves and all!). This process thickens the chimichurri a bit. Either option results in a delicious sauce!
Recipe from The Oregonian.