I love sauces! They really dress up whatever is on your plate! One of the sauces that I just have to have on hand these days is my chimichuri sauce! I love it on grilled veggies, meats and even as a dipping sauce for my homemade sourdough bread. The possibilities are endless. I recently made a quinoa, sauteed veggie bowl and topped it with a poached egg and this chimichuri sauce. The outcome. So good!
Traditional chimichuri sauce recipes use a combination of parsley and cilantro, mixed with olive oil, white wine vinegar and some other spices and sea salt. I prefer to use cilantro without the parsley and really enjoy the flavor of balsamic vinegar. So here is my version of this yummy green sauce! Enjoy! Emma
1 bunch cilantro
3-4 cloves garlic
1/2 cup olive oil
1 tablespoon balsalmic vinegar
1/2 – 3/4 teaspoon sea salt
freshly ground pepper
a pinch or more of red pepper flakes
Place cilantro and garlic in food processor and pulse until well chopped. Add sea salt, pepper and red pepper flakes and vinegar. Pulse for a couple of seconds. Add oil and pulse a little more until a sauce forms. Keep in fridge. It won’t last too long though….