By Blooming Aprons
A green flavorful sauce that goes well with vegetables, fish, potatoes and is also great as a marinade.
Chimichurri must be my favorite of all the sauces! Besides the great herb taste and the stunning color, I love that I can use up all the herbs I get from the farmers market to make this delicious sauce! Most often I use it as a sauce for fish and seafood, but let’s be honest, it goes with everything!!! It is so fresh and flavorful, chimichurri is a must at all outdoor gatherings, hello grilling season! This recipe takes only 10 minutes to make or even less if you use a food processor (see the Notes and Tips). The main flavor of chimichurri comes from parsley and garlic, but let me tell you, the red wine vinegar really adds the much needed zing here. Make it spicy or mild, it’s your choice, but don’t forget the extra virgin olive oil as it needs that deep olive flavor.
Finely chop the shallot, chile pepper, scallions and parsley. Place in a medium size bowl. Press the garlic and add it to the bowl.
Add salt and vinegar, mix very well. While stirring, slowly pour the olive oil and stir until combined.
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