There’s a restaurant in Miami that my husband and I used to love when we lived there. We would always have the grilled ribs that they served with chimichurri sauce. The ribs were perfectly cooked, but it was the sauce that made the dish — so flavorful and fresh! This is “chimichurri” sauce (in quotation marks) because while it’s Argentinean inspired, I must admit that it’s not authentic Argentinean chimichurri. It is, however, a delicious sauce that works on anything — chicken, pork, beef, vegetables. It’s a quick way to add instant flavor to any meal! You can make ahead of time and keep in a mason jar in the fridge for up to a week.
INGREDIENTS
1/4 c. olive oil
3/4 c. fresh parsley, chopped
1/3 c. fresh cilantro, chopped
1/4 tsp. salt
1 tbsp. fresh oregano, chopped
1 tbsp. fresh lemon juice
1 tbsp. sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped
DIRECTIONS
Combine parsley, cilantro, salt, oregano, lemon juice, sherry vinegar, garlic and shallot in a food processor and pulse 10 – 12 times. Drizzle olive oil through the food chute with the food processor on. Serve over meat or vegetables of your choosing!
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