CHIMICHURI SAUCE

Heirloom Vegetable Recipe

from the kitchen of Engrid Winslow

Chimichuri originated in Argentina but the name is based on a Basque word which can be loosely translated as “a mixture of several things in no particular order”. You can change it into a red sauce by adding tomatoes and/or red bell peppers. Other flavorings can be used such as paprika, cumin, thyme, lemon, basil, cilantro and bay leaf. In a pinch, you can substute dried oregano or hot sauce for the chili flakes.
Chimichuri sauce is gluten free, vegan and delicious served with grilled foods, particularly meats, fish and vegetables. It also makes a great topping for ordinary rice or mashed potatoes, a dip for raw veggies or added to pasta, drizzled on grilled bread or as a pizza sauce.

2 cups packed fresh Italian parsley
2 garlic cloves, smashed
1/3 cup red wine vinegar
3/4 cup olive oil
2 TBL fresh oregano
1/2 tsp chili flakes
1/2 tsp salt
Wash the parsley and pat dry.

(The parsley needs to be extremely dry before you place it into the food processor. If you try to pulse it while damp, it will clump up into a paste.)

Place the parsley and garlic into the food processor and pulse until finely chopped.

Slowly drizzle in the vinegar and olive oil and pulse until combined.

Season with chili flakes and salt. Place into a jar and set to the side. Can be stored in the fridge for up to a week or frozen in individual portions in an ice cube tray.