
J. Kolk
Quick Chimichurri
Although its raining, a lot, too much really, in the Vancouver area lately I decided to make my version of an arguably warm weather sauce. Chimichurri is fresh, bright and spicy, but I would say it has a place on fall plates too.

From breakfast, to grilled meats or roasted vegetables, Chimichurri can add a touch of heat and fun to many dishes, even in the cooler months.

Chimichurri
Makes approx. 1 cup of sauce
Small bunch of fresh parsley
Small bunch of fresh cilantro
3-4 green onions
3-4 cloves garlic
1 tsp oregano
¼ - ½ tsp chili flakes
¼ tsp salt
1-3 Tbs apple cider vinegar
5-6 Tbs olive oil
¼ tsp black pepper
Rough chop parsley, cilantro, green onions and garlic. Put in a medium container, top with all other ingredients. Adjust chili flake amount to your heat preference. Blend all ingredients with a hand held blender. Leave it slightly chunky, don’t blend till its perfectly smooth.
I hope you enjoy this quick recipe! Give it a try and let me know what you think.
Be Kind & Eat Well!
- Jolene
