The perfect Chimichurri Sauce

Nearly identical to Pesto in appearance, Chimichurri is an herb-centric accompaniment of Argentinean descent that is commonly found served with steak dishes. However, don’t let that tradition limit you to its’ uses, for it’s as versatile as it is delicious and nutritious.

When time is of the essence, a food processor is your friend here. Although, a little elbow grease and patience will ultimately get you similar results, albeit a bit chunkier than your efficient mechanical friend; that’s not necessarily a bad thing depending on your application.

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PREPARE

2 cups cilantro 2 cups flat leaf parsley A palm full (appx. 1 T) fresh oregano 1 clove garlic (appx 1 T)

1/4 cup Extra Virgin Olive Oil 1 T ACV 1 t maple syrup Salt & pepper to taste (1/2 t salt, 1/4 t pepper

Place all ingredients in a food processor until it's pesto-like

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There are 2 key concepts to making and using this:

(click to view)

ONE

Like a vinaigrette, it is an emulsion, so make it as such. This means you have water based ingredients (greens, vinegar, maple syrup), and you have a fat (evoo). If you rethink back to grade school you’ll remember that water and oil (fat) don’t mix, so you have to slowly incorporate that oil while you vigorously whisk all of your other ingredients until they are EMULSIFIED. A small squirt of mustard will help stabilize your sauce and prevent visually unappealing separation. This is where your mechanical friend can come in hand.

TWO

This sauce is predominantly FRESH herbs, not cooked herbs and not dried herbs. Therefore substituting dried ones is not recommended but if you’re stubborn like that (which I totally understand), go ahead and enjoy that grittiness. The reason I emphasize fresh is because to preserve this characteristic, this sauce should not be exposed to heat or prolonged exposure to air (seal it well for later use).  If you introduce it to heat, you’ll quickly see your vivid green sauce turn a dull forest green. There aren’t too many things more depressing.

On the same note, leaving it out or not sealing it air tight will encourage rapid oxidation, again leaving you with a shade of green more reminiscent of infant fecal matter, not the uplifting brightness that nature has to offer.

But I mean, if you’re into that then by all means, right?

If stored correctly you can enjoy this for up to a week on anything from Arroz (rice) to Zucchini. Simply cook plain rice, quinoa, beans, or any other grain or side dish (ESPECIALLY mashed potatoes) then fold in the chimichurri off the heat.

Same goes for meats; cook them to your preference then coat with chimi afterwards, off the heat. You know how to make “white sauce”, right? No, this is not a semen reference, I mean Bechamel, the base for mac and cheese, alfredo, or gravy. Same thing, make that then add some chimi…when, where, how? OFF THE HEAT.

I think you get the idea...

CLICK HERE FOR NUTRITIONAL BENEFITS

• Rich in Omega-3 for heart health and lowering BP and cholesterol (Oregano and Parsley)
  
• High in Anti-inflammatory properties
  
• Excellent source of Vitamin K (Parsley, Cilantro, Oregano)
  
• Contains powerful Antioxidants and Anti bacterial properties
  
• Packed with fiber balancing gut health and boosts nutrient absorption
  
• Herbs promote detoxification by helping liver function and toxin elimination
  
• Iron content in oregano helps with circulation, and oxygenation of muscles and cells, supplying natural energy
  
• High in vitamins and minerals - A, K, C, Potassium, Zinc, Calcium, Manganese, Magnesium
  
• Supports immune health