Recipe by Brandon McDearis
Chimichurri is an uncooked sauce that originated in Argentina as an accompaniment to its world-class beef. While it has also been widely paired with chicken and fish, chimichurri can have many vegetarian uses as well. It is great drizzled over roasted vegetables, and it is a huge flavor addition to beans and stews for a little added tanginess. Chimichurri also works great on its own as a dip for low-carb tortilla chips or as a condiment for tacos and black bean burgers.
While a serving is only two tablespoons, you don’t have to use caution when adding it to your favorite dishes. Most of the ingredients are known detoxifiers that are filled with antioxidants, and the sauce is a source of vitamins and minerals, such as vitamin C and potassium.
- 1 shallot
- 4 cloves garlic
- ½ cup cilantro
- ½ cup parsley
- juice from 1 lemon
- 3 tablespoons red wine vinegar
- 2 teaspoons crushed red pepper
- pinch kosher salt
- pinch black pepper
- ¼ cup olive oil
- Combine all ingredients except the olive oil in a food processor. Blend and pour the oil through the top in a steady stream.
- Adjust seasoning and whisk in more oil and/or a couple of tablespoons of water if needed to thin.
- Yield: 16