Wednesday, March 20, 2013

Chimichurri Sauce

What do you get when you combine cheese, wine, sauce, dessert, gourmet fanciness, and down home goodness? You get a group of awesome ladies going into their 4th year of monthly gatherings of meals, wine, and laughter. I can't imagine life without these girls!

Our theme this month is a meal inspired by our diva name. Since I am Saucy Diva, I am sharing a recipe for homemade chimichurri sauce. Chimichurri sauce is great because it can go on pretty much anything! I will be serving on top of grilled steaks, but you can also use it on chicken, salmon, in salads, on tacos, or just dip your chips in it.

1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. cayenne pepper (or less, if you're a wimp like me)
1 tsp. ground cumin
1/2 cup olive oil

1. Finely chop the cilantro, parsley, and garlic, either by hand or in a food processor with steel blade. I HIGHLY recommend the food processor. It is a lot of chopping, especially if you're making a big batch. Which you should. Because this stuff is awesome!

2. Put ingredients into a bowl and add lemon juice, red wine vinegar, cayenne pepper and cumin and stir to combine. Then stir in olive oil until mixture is well blended.

3. Let sit at room temperature at least 15 minutes before serving. Store left over sauce in the fridge.

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