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Saturday, December 17, 2011

Chimichurri Sauce

1 bunch      Parsley
8 cloves     Garlic
3/4 cup      Olive oil (extra virgin - if you have it)
1/4 cup      Red Wine vinegar
1 TBLs      Lemon Juice (or lime- whatever)
1 TBLs      Red Onion
1 tsp          Dried Oregano
1 tsp          Black Pepper
1/2 tsp       Sea Salt

1. In food processor - pulse until desired consistency. I like it pureed, but it's whatever you like.
Taste. Add more lemon juice, garlic, salt or pepper as desired.

This will keep in the fridge as long as the lemon juice is good...about a week or so.

SERVE over a flank steak, sliced (like pic above) or on any protein. Yummy mixed in with black beans as a side dish. Makes a fun salad dressing - just add more oil and vinegar. As a base for sandwiches or even pasta (if you eat wheat). There are tons of ways to use it, just try it and be creative. Let me know what you used it for.

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