I’m officially declaring summer 2016 as the chimichurri summer. I’ve made it probably every week this summer. It’s just so damn good on everything. EVERYTHING I say!! (sorry to yell)
The great thing about chimichurri is that, one, it is so versatile. You can literally put it on anything and it will make it spectacular! And two, it’s a great way to use up those fresh herbs that are looking a little sad in the fridge. Adding in the artichoke hearts makes this sauce even more delicious, adding in a creaminess that will make your heart skip a beat.
- 1 can of quartered artichoke hearts(in water)
- 1 bunch of cilantro (don't forget to use the stems too)
- 1 bunch of parsley
- 2 cloves of garlic
- 1/4 c red wine vinegar
- 1/2 cup oil of choice. I prefer avocado
- OPTIONAL: Chili pepper flakes
- Add all ingredients into a food processor or blender
- Blend until smooth.
You may need to add a bit more vinegar or oil. Taste and adjust accordingly. Store in a mason jar or air tight container in the fridge for about a week.
Not sure what to put this sauce on….don’t worry, I got your back.
Use as a marinade on shrimp or chicken.
Use as a salad dressing
Drizzle over your roasted potatoes
Heck, drizzle it over any roasted vegetable
Put it over steak
Mix it into coleslaw and put it on tacos for “taco Tuesday”
Tell me, what would you slather this chimichurri on?