Fresh, Easy Argentinian Chimichurri

We all know that summer is the time for grilling–steak, chicken, seafood, veggies–and when you have food that is already cooked perfectly, you don’t want to cover it up with anything heavy!  How about an herbaceous sauce that has been paired with grilled foods for genenrations?  Reach for the chimichurri.  This traditional Argentinian sauce is light and bright and will add a perfect pop to anything you’re cooking.  Last night, I served mine on top of a flank steak, but then I also spooned a little bit extra over a cucumber tomato salad–yum!!!

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Chimichurri

-large handful of parsley (or small bunch)

-large handful of cilantro (or small bunch)

-1/2 c. red wine vinegar

-3-4 garlic cloves

-1 shallot

-1 tsp crushed red pepper flakes

-3/4 extra virgin olive oil

-salt to taste

In a food processor, blend together all the ingredients except the olive oil, being careful not to over mix.  Next, drizzle in the olive oil and season with salt.  Done!  This can be stored for several days in a tight jar in the fridge, but you’ll definitely eat all of it before then.  Enjoy!

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