Chimichurri – The “Other Pesto”
Recipe Author: Veronica
Brings vibrant flavor to roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. Delicious!
Cooks in: 10 minutes
Difficulty: Easy
Serves: 4
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 3 medium garlic cloves
- 3 tablespoons of packed fresh oregano leaves
- 1/3 cup UP Certified Extra Virgin Olive Oil
- 2 tablespoons Champagne Wine Vinegar
- 1 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
Preparation
Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste. Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving. Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread, or with fresh veggies. This is an all-purpose flavor enhancer that brings serious life to the party. Keeps well for up to three days covered and refrigerated. Makes approximately 3/4 cup of sauce
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