The South American staple, Chimichurri is a blend of herbs, oil, and vinegar usually served atop a protein. We make this sauce often here in the TUCG Kitchen. We add it to our salads and bowls, dip our potatoes in it—you name it! It's a great way to get the most out of the herbs in your fridge.
Ingredients:
- 4 cloves of garlic, peeled and chopped
- 1/2 cup firmly packed chopped parsley
- 1/2 cup firmly packed chopped carrot tops
- 1/2 cup extra virgin olive oil + more to thin if need be
- 2 tablespoons red wine vinegar
- 1 teaspoon fine sea salt
- a few grinds of black pepper
- 1/4 teaspoon crushed red pepper flakes or more depending on your palate!
Instructions:
- Combine all the ingredients in a food processor and blend until smooth. Taste for seasonings and adjust as needed.
Tip: Will keep for up to 4 days in the fridge, pull out and let come to room temp before using!
