When I was a kid, I hated sandwiches... especially ham & cheese–but I loved salads... especially with lots of creamy Italian dressing. My mom would...Read More
Chimichurri, aka Magic Sauce
In case you’ve been unlucky in life so far and are unfamiliar with the intoxicating flavor of chimichurri sauce, let me tell you about it. It originated in Argentina, and I’ll admit, it sounds pretty simple: minced parsley, oregano, and garlic are blended with red wine vinegar, olive oil, and a pinch of red pepper. But some kind of alchemy happens when those simple ingredients are mixed together in the right proportions, and the result is a dripping/drizzling sauce that makes grilled meat something really special.
Here’s my take on it. I encourage you to drizzle onto grilled meats and vegetables, scramble it into eggs, and use it as a marinade. It’s also pretty great as a salad dressing on butter lettuce, sliced tomatoes, and red onion.
Makes 1/2 cup | Prep 5 minutes | Whole30 compliant
2 tablespoons red wine vinegar
4 cloves garlic, minced (about 4 teaspoons)
2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 cup firmly packed fresh parsley leaves, minced (about 1/4 cup)
In a small bowl, whisk together the red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes. Inhale and rejoice that you have a nose.
Gradually whisk in the oil, then stir in the fresh parsley. Taste and adjust salt/pepper, if necessary. This tastes best at room temperature, but store it covered in the refrigerator. Keeps for 3-4 days.