Chimichurri

This tangy, herby sauce is so easy to put together and goes well with just about anything. I love it with roasted potatoes, cauliflower, tacos, and any type of grilled meat or seafood. The main ingredients are parsley and cilantro, both herbs packed with vitamins and minerals like vitamin A, folate, and potassium. Use cold-pressed, good quality olive oil here because you really taste it. Cold-pressed olive oil also contains more nutrients like Vitamin E than oils treated with heat.

Chimichurri only takes 5 minutes to put together and is always a welcome addition to any table. A recipe from Argentina, it is traditionally enjoyed with grilled beef. Additionally, if you have access to Mexican oregano, that is preferred to typical oregano in this recipe.

*makes about 1 1/2 cups

Ingredients:

1/2 bunch parsley (2/3 cup packed) - large stems taken out

1/2 bunch cilantro (2/3 cup packed) - large stems taken out

3 cloves garlic

1/2 cup olive oil

3 tbsp red wine vinegar

1 tsp sea salt (or to taste)

1/4 tsp fresh ground black pepper (or to taste)

1/2 tsp red chili flakes

1 tbsp dried oregano

Add all ingredients to a food processor and pulse until all the components are finely chopped. Enjoy with grilled vegetables, meats, even on tacos!