CHIMICHURRI

This garnish will take any protein to the next level - guaranteed. If you garden, this is a great way to get rid of an overwhelming amount of parsley and other herbs! I like to make a generous serving and keep a jar in the fridge for meals throughout the week - the flavors just get better and better as the ingredients marinate. I love to top my steak and chicken with a nice dollop of this liquid gold.

Ingredients:

  • Parsley (or cilantro)

  • Pepper — I’ve been using Jalapeno bc its what I have in the garden

  • small shallot

  • 2-3 garlic cloves

  • juice and zest of a lemon or lime (or both! delicious)

  • good olive oil

  • Red wine vinegar

  • Salt, pepper, red pepper flakes, dried oregano

DIRECTIONS:

  1. Chop + mince all ingredients, combine

  2. Let sit for at least 1 hour before consuming. I repeat, LET SIT FOR AT LEAST ONE HOUR BEFORE CONSUMING!

  3. Leave in the fridge for condiment throughout the week, no more than 5 days.