Chimichurri Sauce

PARSLEY  is the star of the show today. I grow it in large containers in summer. It is abundant and keeps on giving. Cut it back and a few days later you have MORE!

Valdishesout

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ā€‹Chimichurri:

an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.

I add a little red pepper flake for that kick. 

Recipe: 12 servings 1 tbsp each

  1. Large bunch of fresh parsley washed stemmed and finely chopped = 1 cup
  2. 1/2 cup olive oil
  3. 5 cloves garlic finely chopped
  4. 2 tsp dried oregano
  5. 1 tbsp + red wine vinegar 
  6. 1 tbsp + fresh lemon juice
  7. 1/2 tsp sea salt
  8. Fresh cracked pepper
  9. Dried chilli flakes (optional)

MACROS

99 calories  per TBSP

Fat 9.3 Carbs 3.2 Protein 1.8

Basil walnut pesto

The finished product
There are so many versions of pesto out there. This one is my go to.

INGREDIENTS:

1 cup fresh basil leaves
1 cup walnut halves
1 large garlic clove
1 ounce grated parmesan cheese
1/4 cup extra virgin olive oil
pinch of sea salt
cracked pepper
ground chili peppers(optional) (to taste)

PREPARATION:

Start by filling a container or pitcher with cold water. Plunge the basil leaves into the water several times, then drain the water and repeat. This is the best way to get all the dirt and sand off the basil leaves.
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Then lay the basil on a tea towel or paper towel to dry.
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Once dry, snip the leaves from the stems, measure and place in a food processor. Add the remaining ingredients and process until it forms a coarse paste. Taste and adjust seasoning as needed. Refrigerate for up to a week or freeze in ice cub trays then store in zip lock bags. Use as a marinade for grilling chicken, fish and seafood, in tomato sauce to enhance the flavor or as a sauce on its own.
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