Chimichurri Sauce (GF)

Fresh, herbaceous, super versatile... and a great way to use a left over bunch of parsley!

Notes

- I use my emulsion blender, rather than finely chopping the ingredients because I am usually balancing keeping one of my small sous chefs safe or carrying a toddler while making the recipe.

- The texture is slightly smoother than a traditional version.

- I use dried oregano because I rarely have fresh on hand. To substitute with fresh, you will need to increase the quantity to your taste.

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Ingredients

1 Bunch of Flat Leaf Parsley

1 Medium Garlic Clove

.5 c Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

2 tsp Fresh Lemon Juice

1 tsp Dried Oregano

.5 tsp Kosher Salt

.25 tsp Crushed Red Pepper

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Instructions

1. Finely chop parsley and garlic, or give them a few pulses in the food processor.

2. Add remaining ingredients and mix until well-combined.

3. Serve as a dipping sauce (i.e. with plantain chips) or as a complement to any grilled protein.