This outrageously flavorful chimichurri-like herb sauce is the perfect accompaniment to all your summer grilling. Quick to make (no cooking needed!) and extremely versatile, this sauce is delicious drizzled over grilled vegetables, fish, poultry, pork or beef. Not only is it a tasty condiment, it can also perform double duty as a flavorful marinade. Take advantage of this season’s fresh herbs and elevate your next meal with this zesty and vibrant sauce.
Tips for the cook: Be sure to use a sharp knife so herbs are cleanly chopped and not bruised. If pressed for time, herbs and garlic can be quickly minced by pulsing several times in a food processor. Add ingredients to a bowl before continuing with the vinegar and olive oil. Discard any chimichurri used to marinate raw meat.
|½ cup cilantro leaves, packed|
|½ cup Italian parsley leaves, packed|
|2 tablespoons fresh oregano leaves|
|2 garlic cloves|
|¼ teaspoon crushed red pepper, more or less to taste|
|¼ teaspoon kosher salt|
|2 tablespoons red wine vinegar|
|½ cup extra virgin olive oil|
- Finely mince cilantro, parsley, oregano and garlic cloves. Add to a bowl or a jar with a lid.
- Add crushed red pepper and salt to the bowl and top with red wine vinegar and olive oil. Stir (or gently shake if in a jar) to combine. Let sit for 30 minutes before using to allow the flavors to meld. Serve at room temperature; store in the refrigerator.
A family-style platter features farmer’s market grilled vegetables and chimichurri-marinated chicken cutlets. Extra chimichurri is served on the side for drizzling.
Serving size: 1 tablespoon
|Calories||83||Total Fat||9 g|
|Saturated Fat||1 g||Monounsaturated Fat||7 g|
|Polyunsaturated Fat||1 g||Trans Fat||0 g|
|Cholesterol||0 mg||Sodium||25 mg|
|Potassium||9 mg||Total Carbohydrate||0 g|
|Dietary Fiber||0 g||Sugars||0 g|