It’s all about that sauce. Homemade chimichurri sauce it so good to me. Mostly because you can customize it with whatever the you fancy. It’s great to put on freshly grilled steaks, chicken, and pretty much anything else you please. You can even use it as dressing in a pasta salad. The tasty possibilities are endless. Maybe i’m just a lover of almost all things dipped in sauce. Maybe that’s how we all are? YOLO. If you’re wondering what in the heck i’m actually talking about, chimichurri is an Argentianian sauce or marinade that can go on just about anything! It’s got a fresh, herby, acidic flavor that makes anything you put it on just POP with bright flavor freshy freshness. So those last few steaks you’ll grill for the year… PUT IT ON IT. The ingredients for my homemade chimichurri sauce are mostly the traditional ones used, with just a few that add my own flare to it. The traditional ingredients include:
parsley red wine vinegar garlic olive oil
To make it my own, i’ve added:
scallions cilantro a squeeze of lemon juice Red pepper flakes
Robust, bright, and flavorful. For me, it just wouldn’t be the same without these last few ingredients. I’m pretty sure that you’ve figured out by now that this takes 5 minutes to make. Throw it all into a blender or food processor and you’ve got the dreamiest chimichurri sauce . And just incase you’re still not convinced you need this 5-minute chimichurri in your life, here’s 10 9 things you can do with it:
STORAGE: Leftover sauce can be stored in an air-tight jar and can be kept in the refrigerator for up to 1 week.You can use whatever ratio of the parsley and cilantro you’d like. I like to use about 1/4 cup cilantro and 3/4 cup parsley.
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