CHIMICHURRI SAUCE
This is not a traditional chimichurri recipe, rather my own version. I make it almost every week year round because it’s so versatile, it goes with almost everything- fish, steak, eggs, grains, bread, and I even use it as a salad dressing sometimes! Not to mention its health-giving powers from herbs like garlic and oregano. There are many ways you could tweak this, using basil instead of cilantro or scallion greens, for example. Any other fresh herbs you have on hand will do, really.
Makes about 1 1/2 cups
Ingredients
1/2 cup parsley, finely chopped
1/2 cup cilantro, finely chopped
1 teaspoon of dried oregano
1 clove garlic, minced
Juice of 1 lemon
1 teaspoon sea salt
Extra virgin olive oil
1 dry chipotle pepper or a pinch of red pepper flakes (optional)
If using a dry chipotle pepper, place in a small bowl and cover with boiling water. Let it sit a few minutes until the pepper softens. Once soft, remove the stem and seeds and chop finely (you might want to use gloves for this).
In a medium bowl combine the parsley, cilantro, oregano, garlic, lemon juice, salt, and -if using- the chipotle pepper or pinch of red pepper flakes. Pour enough olive oil to cover the herbs. Stir to mix everything well and taste. Adjust the seasoning to your liking, adding more lemon juice or salt, or both. Allow the flavors to merge by letting the sauce sit for a few minutes before using.