Chimichurri a tangy, herby sauce for tonight's roasted chicken dinner
I think I'll drizzle some over my baked potato also.
Wanna make some?
All you need is
some olive oil, red wine vinegar, cilantro, parsley, lemon or lime juice, garlic,
shallot, salt and pepper.
In a food processor, (I used my immersion blender) combine the vinegar,
lemon juice, shallot and garlic. Slowly drizzle in the olive oil
Add salt, pepper and the cilantro and parsley.
Continue to blend on low until the herbs are finely chopped
Delicious on so many things, enjoy.
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1/4 cup red wine vinegar
1/4 cup lime juice
2 cloves garlic, minced
1/2 shallot, minced
1 1/2 cups extra-virgin olive oil
1/4 cup fresh cilantro
1/4 cup fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine the vinegar, lime juice, garlic, and shallot in a food processor
and mix on low speed.
Drizzle in the olive oil while mixing; the dressing will begin to emulsify.
Add the cilantro, parsley, salt, and pepper and continue to mix on low
until the dressing is uniform in texture and the herb pieces are finely chopped.
Chimichurri will last 2 to 3 days in the refrigerator.
If making ahead, bring it to room temperature before serving.
If the dressing has separated, gently whisk to reblend.
Versatile chimichurri is a great topping for steak, lamb chops, chicken,
and eggs, and is fantastic drizzled over grilled vegetables.
You can also use it to marinate meat (like a flat-iron or skirt steak)
Hartwig, Melissa; Hartwig, Dallas. The Whole30:
The 30-Day Guide to Total Health and Food Freedom
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And that's that