Chimichurri
Every summer, we visit a dude ranch in Montana where the wranglers and staff all make a B-line for this beautiful green condiment. The chef came over to give me a taste and said that I would “approve” of this refreshing chimichurri recipe. It has very few ingredients and adds both flavor and a nutritional punch to a dish (parsley is high in vitamin C, folic acid, vitamin K and is an anti-inflammatory herb).
INGREDIENTS
Serves 6-8
½ cup red wine vinegar
½ cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
3 garlic cloves, crushed
1 teaspoon red pepper flakes
2 bunches fresh parsley (roughly chopped)
salt and pepper to taste
Every summer, we visit a dude ranch in Montana where the wranglers and staff all make a B-line for this beautiful green condiment. The chef came over to give me a taste and said that I would “approve” of this refreshing chimichurri recipe. It has very few ingredients and adds both flavor and a nutritional punch to a dish (parsley is high in vitamin C, folic acid, vitamin K and is an anti-inflammatory herb).
INGREDIENTS
Serves 6-8
½ cup red wine vinegar
½ cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
3 garlic cloves, crushed
1 teaspoon red pepper flakes
2 bunches fresh parsley (roughly chopped)
salt and pepper to taste
METHOD
Blend together all ingredients in a blender except the parsley. Once smooth, add the parsley and blend a second time. If sauce is too thick, add red wine vinegar and olive oil in equal parts until desired consistency is reached. Enjoy the fresh and wholesome sauce over meat, fish or vegetables.
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