Can Chimichurri cause divorce?

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Can Chimichurri cause divorce?

YES!!  It absolutely can and let me tell you why!  Chimichurri is an amazing herb and oil based sauce that is sprinkled over grilled meat traditionally.  There are so many variations that you can play with, but be warned, people will fight over it.  Chimichurri is actually a pesto believe it or not!  The idea behind pesto is that you blend herbs, oil, nuts, garlic, and seasoning together to make an amazing pesto!

I have been so good about pre-making lunches that I get excited about which prevents me from eating crap all day.  So last week I made a beautiful ribeye, medium rare and seasoned to perfection, sliced thinly ready for a quick salad.  What better to make it just a little brighter and takes it to the next level?  Chimichurri!  So I made a batch which only takes about 5 minutes and put it in my fridge.  My husband heard about this and without my knowledge started dumping it (literally dumping) all over anything he was eating; pizza, cabbage rolls, chimichangas… A couple days later, I go skipping to my fridge ready to have the most incredible lunch and low and behold, I can’t find it.  I turn around and look in the sink and there is my empty container of sauce.  If it wasn’t so easy to make more, I would have had to file for divorce… Think that is too extreme?  Try making it and you tell me!

Chimichurri Sauce

1 bunch of cilantro

1 bunch of parsley

fresh oregano (optional)

1 pinch of crushed red pepper (optional)

2 tablespoons of apple cider or red wine vinegar

3 garlic cloves

1/2 cup of good oil (grapeseed, avocado, olive…) plus more if needed

Salt and pepper to taste

Roughly chop the cilantro and parsley (you don’t need to pluck the leaves, just cut the bunch 3 or 4 times including all leaves) and throw into a blender or food processor.  Add oregano, crushed red pepper, vinegar, garlic and about half the oil.  Start blending and keep adding oil until all of it is combined.  Move to a bowl or container (I use a mason jar and triple the batch) and hand stir in a couple more tablespoons of oil and salt and pepper to taste.

If stored in an airtight container, it will last in the refrigerator for a few weeks (if it is not eaten before then).  I put it on sandwiches (I add a little mayo for the creaminess), pasta, salad, pizza, just about anything!

Buen Provecho!

Running out of ideas for different blends?  Check out Food Network’s 50 Pesto Recipes!

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