Elevate Your Culinary Creations with Homemade Chimichurri Sauce, that goes with pretty much anything .
If you're all about bringing some fresh flavours to your table while keeping things simple and practical, then you're in for a treat. Today, I'm sharing my go-to recipe for chimichurri sauce – a versatile condiment that adds that extra zing to your meals. It is a perfect way to preserve your gluttony of parsley (if you grow your own), as you can keep the sauce in the fridge for up to 1 month and you can freeze if desired, though not recommended.
You don't need anything too fancy. Here's what you'll need to whip up your very own chimichurri sauce:
- 1 cup fresh parsley leaves (trust me, even the little ones will enjoy helping with this)
- 1/4 cup fresh oregano leaves (dried works too if that's what you have!)
- 3-4 garlic cloves, minced (don't worry if they're not perfectly minced)
- 1/2 teaspoon red pepper flakes (adjust according to your family's taste)
- 1/4 cup red wine vinegar (yep, the one sitting in your pantry)
- 1/2 cup extra-virgin olive oil (the good stuff, or whatever you've got)
- Salt and pepper (no need to measure, just a pinch of love)
- Optional: 1 tablespoon lemon juice (a squeeze of freshness)
1. Gather the parsley, oregano, garlic, and red pepper flakes. No need for perfection here; just chop and mince away.
2. Toss everything into a blender or food processor. Give it a whirl until everything's finely chopped. It's okay if you've got bigger pieces – that just adds some rustic charm!
3. Scoop the herby mix into a bowl and pour in the red wine vinegar. Let the tangy goodness infuse.
4. Slowly pour in the olive oil while stirring. It's like watching a little culinary science experiment, and your kids might find it fascinating too!
5. Sprinkle in some salt and pepper, just enough to make it sing. And if you're feeling adventurous, a squeeze of lemon juice adds that zesty twist.
6. This might be the hardest part – let your chimichurri sit for 15-20 minutes. It's like giving it time to mingle and get to know each other better. To be honest, it tastes even better if you put it in the fridge over night
Now you've got your very own chimichurri sauce ready to rock your meals. Drizzle it over grilled meats, roasted veggies, or even a slice of warm bread. Trust me, it's like a burst of Argentina on your plate – without all the fuss, well , little fuss
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