EVERYONE needs to make this chimichurri. Yes, EVERYONE.
It will make ANYTHING taste good. Okay, maybe not anything, but pretty darn close to it.
Like most things on The Fresh Find, it is SO simple to make. There are foods that seem so complicated and I’m always blown away by how easy it is. Exhibit A: this chimichurri.
Essentially, you just throw the herbs, red wine vinegar, and olive oil into the food processor and, voila! Chimichurri you have.
Last time, I ate this Chimichurri over Pan Seared Scallops and a Butternut Squash Puree.
The best thing about making a jar of this chimichurri, is having it readily available for your meals over the next few
weeks days. This sauce brightens up any dish and I put a dollop on almost everything.
Here, I smothered it onto this veggie scramble and ughhhh, SO good.
For the Veggie Scramble: (serves 2)
- Heat 2 tbs olive oil in a pan on medium heat. Add 3 garlic cloves (minced) and 1/2 onion (diced). Cook until onions are translucent.
- Add 1 chopped zucchini, 1 diced tomato and 2 handfuls of spinach. Allow veggies to cook and brown slightly.
- Add 3 eggs and 2 egg whites. Move continuously on pan until well scrambled and cooked.
Get your smokin’ hot eggs on a plate, warm up some tortillas and top with chimichurri! We also added some fresh basil from the garden.
Here’s how to make this simple Chimichurri!
Simple Chimichurri Recipe
- 3 cloves garlic
- 1 bunch parsley
- 1/3 bunch cilantro
- 4 4- inch sprigs oregano
- ¼ cup red wine vinegar
- 2/3 cup olive oil
- 1 tsp red chili flakes
- Wash herbs and lay out to dry.
- Pick parsley leaves, cilantro leaves and oregano leaves off the stems. Place in the food processor.
- Peel garlic and place in food processor. Pulse a few times to chop the herbs and garlic.
- Add red wine vinegar and olive oil. Pulse for 30 seconds, until the mixture is well chopped and combined.
- Place in a bowl, sprinkle red chili flakes.
- Serve a top your favorite dish!
- (Store in refrigerator—flavors taste even better the following day!)