Well I finally figured out what to do with all of the flat leaf parsley that has been growing in my garden. It is really the only herb that survived. I think because it has been so hot here in the San Fernando valley, and I am not sure if I am watering the vegetables enough. Trying to find the right balance, and dealing with the bugs, have been a real struggle for me.
My garden is not where I would like it to be, and with the summer coming to a close this month, I am now trying to plan my fall garden. My husband thinks it is a waste of time and money, because nothing grows right, and I am not sure if it’s my soil, area, to many bugs, or I just do not have a green thumb yet. But the parsley came out ok!
So today, with my last bunch, I figured I would try to make some Chimichurri Sauce, that I have heard so much about, but I’ve never tried it. It sounds very exotic, and that it would include a lot of strange, complicated ingredients, but actually, it is very simple! I would say that it is a lot like pesto but without the pine nuts.
It is really delicious, and you could even use it as a salad dressing if you wanted to, but it goes really well with steak, or chicken. You just drizzle a bit on top, and it gives it a great flavor. I will be using this on roasted chicken that I will show you all next week. It gave the chicken a fantastic flavor, and I found myself dipping pieces of chicken and zucchini in this Chimichurri sauce as well. The addition of oregano gives it a hint of Italian flavor. Some recipes that I have found, use cilantro, that would be amazing as well, but I had some fresh oregano in the fridge, so I used that instead, and this was really good! try it out and you’ll see:)
Ingredients
- 1/8 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced garlic
- 3 tablespoons minced shallots
- 2 cups fresh Italian flat leaf parsley
- 2 tablespoons chopped fresh oregano
- 1/3 cup good quality extra virgin olive oil
- 1/2 teaspoon kosher salt
- a dash teaspoon freshly ground black pepper
Instructions
- Place parsley, oregano, shallots, garlic, vinegar, lemon juice, salt and pepper in a food processor, or blender, and pulse a few times to chop. add in olive oil a little at a time while pulsing in between, until you have reached desired consistency of sauce. Serve over chicken or beef, and cover any leftovers with plastic wrap, and store in refrigerator.
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