Garlicky Lemony Chimichurri
One of my favorite sauces is a classic Chimichurri. This garlicky, lemony, magical sauce has all the brightness and tang you could ever ask for. I love serving this sauce over my oven baked salmon, roasted potatoes or even as a salad dressing.
The ingredients in this recipe are super simple, fresh and I guarantee you have most of what you need already hanging out in your pantry.
For your produce, start off with a fresh bunch of cilantro and half a lemon. I love adding citrus into my sauces, it adds such a fun bite and pairs so well over fatty foods that need something zesty to cut through the richness.
Now, this might be my favorite part of the dish….GARLIC, and lots of it. I personally like adding in 6-7 cloves of fresh garlic to this recipe. If you prefer less of a garlic taste lingering in your mouth, shoot for 3 cloves, and if you LOVE garlic even more than I do, shoot for 8-9! According to SpiceWorld.com, garlic is a great source of antioxidants and contains allicin, which is a bioactive antibiotic that can help fight certain infections and bacteria.
Next, find your red wine vinegar and a high quality olive oil. These will be slowly streamed into your food processor while your garlic, lemon juice and cilantro and being pulsed together on low.
Throw in your salt and pepper at the end and pulse a few more times and that’s it! No more fancy spices or added ingredients. Use this as a topper on your steak, salmon or roasted potatoes for your next date night, and if you partner truly loves you, the garlic breath won't scare them away!
Ingredients
1/2 a bunch of washed and dried cilantro stems and all
6-7 cloves of peeled fresh garlic
juice of half a lemon (1 tablespoon)
1/4 cup red wine vinegar
1/2 cup high quality extra virgin olive oil
1 tsp salt
1 tsp ground black pepper
Directions
In a Food Processor…
1. Add in half a bunch of washed cilantro, stems and all, as well as 6-7 cloves of garlic. Pulse on low until well blended.
2. Stream in 1/2 cup olive oil, juice of half a lemon and 1/4 cup red wine vinegar. Pulse on low some more.
3. Add in 1 tsp salt and 1 tsp black pepper and pulse a few more times. Serve over salmon or potatoes! I literally could drink this stuff!!
