Chimichurri Sauce

It's been ages since I've posted anything. Long story about not being able to get pictures off of my old phone, but not realizing that until after I deleted all food pictures from said phone. Finally got my act together this weekend with a new phone and immediately took a picture of our Sunday Funday dinner in the making.

Except we didn't have it on Sunday. Got sidetracked at Villa Napoletana.

So it's Manic Monday dinner.

I didn't really know what chimichurri sauce was, but it's fun to say and sounds interesting. Saw a recipe for it in Big Y's magazine last week so decided to give it a try.

Because of the raw onion and garlic and the vinegar, it was pretty sharp when I first made it. Since it had an extra day to mellow out in the fridge, though, it is much smoother. Can't wait to try it with grilled flank steak tonight!

Shockingly, our new Ninja blender does in fact make more than just frozen cocktails...

 

Ingredients:

• 1/2 bunch parsley
• 1 shallot, roughly chopped
• 3 cloves garlic, roughly chopped
• 1/2 tsp. red pepper flakes
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil

Method:

• In a food processor or blender, combine parsley, shallot, garlic, and seasonings.
• Pulse to combine well.
• With the motor running, stream in the vinegar and oil in a steady stream.
• Scrape down the sides of the bowl/blender and pulse a few times to combine.
• Transfer to a bowl, cover and refrigerate for at least 2 hours.

Source: Big Y