Before we get to this bomb ass chimichurri. We need to talk about Game of Thrones. So I am recovering. I don’t know why they continue to do this shit to me! Viserion is dead. Cersei’s ass is planning something I know won’t end well. Last but not least, I am going to need SOMEONE to get Little finger out of my face PERIOD!
I mean I just want one minute to ask those writers WHY WHY is little finger still in my face? That’s all! Yea, I know all the technical reasons and blah blah. But, I don’t care! I just don’t need any more scenes with him buzzing in Sansa’s ear like a damn fly.
However, I am grateful for something that distracts me from all the other crap that is going on in the world.
VEGAN II GLUTEN-FREE II PALEO
Well, ok now that I’ve gotten that out-of-the-way. Let’s talk about this Chimichurri Sauce! Nice transition huh? After having chimichurri sauce for the first time about a year ago. I absolutely loved it! It is absolutely fresh, simple, delicious and versatile. It adds a burst of flavor to any dish.
I have always enjoyed chimichurri that is on the chunkier side. Also, there is something so therapeutic about slicing, dicing, and chopping all the ingredients. But, you can use a food processor for a finer consistency. I enjoy serving it over meatballs, braised meats, steak or adding a fresh take on roasted vegetables (try our roasted cauliflower).
A delicious elixir whether you are marinating or serving it fresh on top of roasted vegetables or seared meat.
- 1/2 cup Italian parsley
- 1/2 cup cilantro
- 1 shallot
- 2 garlic cloves
- 1 red Serrano pepper
- 2 tbsp. lemon juice
- 1/2 cup avocado oil
- 1 tsp Himalayan pink salt
- 1/2 tsp crushed red pepper flakes
- Start off by washing and drying the cilantro and parsley leaves.
- Now, finely mince/chop the parsley, cilantro, Serrano pepper, shallot, and garlic and transfer them to a mixing bowl.
- Then, add in fresh lemon juice.
- Now, add avocado oil, salt, and pepper flakes
- Whisk all of the contents of the bowl until they are well combined.
- Lastly, Taste and adjust seasoning if necessary.
If you are not a fan of a chunky chimichurri sauce, you can add the parsley, cilantro, garlic, and shallot to a food processor and pulse until fine. Then, stir in the rest of the ingredients and enjoy.
Any extra chimichurri left over? Pour it into an ice cube tray, top with a little more avocado oil and freeze until solid. Now, transfer to a ziplock bag or a freezer friendly container and return to freezer. Enjoy as needed.
MAKE IT TONIGHT. PIN IT NOW!