The Sauce Of Summer

Chimichurri should be the official sauce of summer (sorry BBQ). This bright-green sauce which originated in Spain is not only pretty, it has amazing depth of flavor. It’s especially delicious on any grilled meat or fish, but we also love it on grilled or steamed veggies and even eggs! (Trust us, just try it!) There are myriad recipes for chimichurri, but we’re pretty partial to ours. It’s simple, authentic, and incredibly good.

WHAT YOU NEED:

o   1 cup packed flat-leaf parsley leaves (do not sub with curly leaf-sauce will be bitter)

o   ½ cup packed cilantro leaves

o   2 tbsp. white onion, chopped

o   3 tbsp. Extra Virgin Olive Oil (EVOO)

o   2 tbsp. red wine vinegar

o   ½ tsp. red pepper flakes

o   ½ tsp. Kosher salt

WHAT YOU DO:

Combine all ingredients in a food processor and add 1 tbsp. water. Process until well blended and saucy, adding additional liquid if necessary to achieve desired consistency (sauce should be slightly thinner than pesto). Chill until ready to serve. Makes about 1 cup of sauce and will keep in the fridge for about 3 days.