|Ingredients ready to go!|
When I was thumbing through Allergy-Free And Easy Cooking by Cybele Pascal, I found an old note to myself to try the Chimichurri. That was back in 2012! So it’s definitely time.
I looked at Cybele’s recipe as well as Steamy Kitchen, Food and Wine and Garden Betty and I made my version to my taste: not too garlicky, not too hot, easy on the salt and acid. I started conservatively at first to create this basic recipe. I might play around with it next time, like fresh lemon or fresh oregano or curly parsley or fresh cilantro. But for my first time out, this was balanced just right.
Recipe: Chimichurri, Vegan, Gluten-Free, Nut-Free
.5 t red pepper flakes
1 t dried oregano
1T red wine vinegar
1 garlic clove, peeled and minced
1 cup flat leaf parsley, chopped
¾ cup extra virgin olive oil
Kosher salt and cracked black pepper to taste
Mix all ingredients in a nice big, non-reactive bowl, taste for seasoning and adjust accordingly. This sauce can be used as a marinade for anything or as a sauce for anything. It’s so flexible and easy. Enjoy!
|Finished chimichurri ready to be spread on everything!|