We love Chimichurri Sauce around here. It has a tangy and fresh taste to it that just adds to any summer dish.
We tend use it on grilled meats. Anything from marinating chicken thighs to steak (flank steak is best) or fish. You can even use it as a condiment.
This recipe makes enough to marinate about four pounds of meat. If it’s too much just freeze the extra sauce & pull it out when you want an easy weeknight or weekend meal!
Yield: 2 1/2 Cups
6 Cloves Garlic
2 Chopped Shallots
2 Cups Packed Flat-Leaf Parsley
1/4 Cup Fresh Oregano Leaves
1 Tablespoon Kosher Salt
1 Cup Extra-Virgin Olive Oil
1/2 Cup Apple Cider Vinegar (with-the-mother)
Add all ingredients to a food processor & puree until well blended.