We’ve still got a few weeks of grilling season left, and this Chimichurri Sauce recipe is the perfect way to step up your grilling game!
Chimichurri is a traditional Argentinian sauce that is served overcooked meats and veggies and can be used much the same way as pesto.
Parsley and cilantro are packed with antioxidants and vitamins, which means they’ve got excellent anti-inflammatory properties.
The red wine vinegar lends just a bit of acidity to the sauce, and the red pepper flakes give it a bit of a kick.
This sauce is great for any cooked meats, fish, seafood or veggies, but would also be delicious over a salad or as a dip for raw veggies.
This recipe comes together in less than five minutes, so add the GLOW Chimichurri Sauce to your meal plan this week!
1 bunch flat-leaf Parsley (cut about 1 inch off the ends of the bunch, remaining stems are okay)
1 bunch Cilantro (cut about 1 inch off the ends of the bunch, remaining stems are okay)
3/4 cup Olive Oil
1/4 cup Red Wine Vinegar
3 cloves of Garlic
1 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
Place all the ingredients in a food processor. Pulse for about 30 – 45 seconds until combined.
Serve on cooked veggies, seafood, and meat, or use as a dressing on your favorite salad.
Leftovers will keep in an airtight container refrigerated for 14 days, or frozen for 6 months.