Chimichurri Sauce

If you like fresh herbs and pesto, then you will love this beautiful Chimichurri sauce. This is the condiment that will take your proteins to the next level with just the perfect bite of spice. Pair this with chicken, shrimp, steak or add to a bagel or top on your morning eggs.

The first time I tasted Chimichurri sauce, I was in love and ate an entire jar within a week. Similar to pesto, the base is mostly fresh parsley, vinegar and olive oil. It's so simple and ready in just a few minutes if you throw all the ingredients into a food processor. Store in the refrigerator but only up to 5 days. Plus there are no added sugars so this fits most healthy eating plans, including keto meals.

Ingredients:

• 1 1/2 cups fresh parsley

• 1/2 cup well fresh cilantro

• 1/4 cup fresh oregano

• One small shallot

• 3 garlic cloves

• 3 Tbsp red wine vinegar

• Freshly squeezed juice from 1 medium lemon

• 1 tsp salt

• 1/4 tsp crushed red pepper flakes

• 3/4 cup olive oil

Directions:

1. Using a food processor, you can throw everything in without having to pre-chop herbs. Give the shallot and garlic just a quick rough chop. Add shallot, garlic, red wine vinegar, lemon juice and salt to the food processor. Pulse, stopping and scraping down sides occasionally until finely minced.

2. Add in parsley, cilantro, oregano and red pepper flakes. Pour in olive oil while pulsing several times until herb leaves are finely minced. Be sure to leave some texture and body.

3. Spread over meat, poultry, seafood or vegetables or use as a marinade.

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