This stuff is good on ANYTHING. Really. I’m convinced you could put it on ice cream. But I’ll recommend any protein, roasted veggie, or sandwich to start. It’s on meat in the photo, but itself is vegan. It’s also great over toast! Argentina knows what it’s doing.
Bangin’ Chimichurri Sauce
I like to put this on meat, eggs, and sometimes use it to enhance a ham and cheese sandwich.
Equipment
- Sharp knife
- Disposable or clean plastic gloves
- Cutting board
- Large bowl
- Storage jar (I use a glass jar from marinara sauce)
Ingredients
- 120 ml (1/2 cup) lemon juice
- 30 ml (1/8 cup) red wine vinegar
- 2 teaspoons salt
- 8 plump garlic cloves, minced
- 168 grams (or 4 medium) shallots, minced
- 2 medium jalapeños, minced
- 1/2 cup fresh cilantro, minced pack down minced herb to measure
- 1 cup fresh parsley, minced pack down minced herb to measure
- 1/4 cup fresh oregano, minced pack down minced herb to measure
- 177 ml (3/4 cup) good extra virgin olive oil
Instructions
- I don't care what you say, next time you chop hot peppers might be the time you get hot pepper hands. I did this for years with bare hands and one day, I couldn't do it anymore. Wear gloves when you chop your peppers, don't be up all night crying for 13 hours straight with your hands in ice-milk.Chop your veggies and herbs barehanded if you dare. Or, wear gloves. Please wear gloves for the peppers at least.
- Combine lemon juice, vinegar, 1 tsp. salt, garlic, shallots, and jalapeño in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Whisk in olive oil.
- Done! I store this in a marinara sauce jar, as I always seem to have them on hand. Lasts about a week or two, will dull in color but not in flavor!
Notes
Macros (per serving): fat: 8g; carbs:3g; protein: 0g
Did you make this recipe?
I’d love to see it! Please let me know how it turned out for you. Leave a comment below and tag @erica.loves.food on Instagram and hashtag it #ericalovesfood.