It's just fun to say it.
Chimichurri sauce.
Have you tried it yet? When I first read about it, the blogger insisted it went with EVERYTHING.
I know, I was doubtful, too. And then I tried it.
And as the zingy fresh robust flavours filled my mouth...wow. Yup. That green goo will go with everything. You just have to try it. I tired it slathered over simple baked chicken thighs, but I can see how this sauce will also go with grilled fish, or steak, or even eggs. I'm amazed that it's not as well known as ketchup. My spice-hating step-daughter called 'spicy without the heat'. It just comes to life in your mouth.
So this recipe originally came from here at Zenbelly. It makes a LOT of sauce, despite my picture. Enough to cover about 8-10 chicken thighs.
Chimichurri Sauce
1 bunch fresh parsley, stems removed
3/4 c olive oil (or more as needed)
2 gloves garlic
1 tsp salt (or more to taste)
1/2 tsp hot pepper flakes
1 Tbs raw apple cider vinegar
Puree all in blender. It won't fit in a magic bullet.
You can puree it smooth like Zenbelly did, or leave it a little thick like I did so it resembles pesto.
So...what goes with roasted meats slathered in crazy green sauce??
Well, this does. With a little substitution, at least
Southern Zucchini Salad
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| Photo courtesy of remcooks |
1 yellow pepper, chopped fine
1/2 c onion, chopped
1/3 c olive oil
5-6 pickled jalapeno pepper rings, minced
2 tsp fresh garlic
1 Tbs dried oregano
1 tsp cumin
1 tsp salt
1/4 c parmesan cheese (optional)
1 Tbs apple cider vinegar
Mix, and let it sit for about half an hour to marinade flavours.
So there you go, something a little different, something that isn't just boring baked chicken and zucchini.
Are you following me on Pinterest yet? You should check it out! You'll see these recipes, and a kazillion other inspiring ideas on my boards......
