• 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





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