Chimichuri Sauce

Here’s the thing:  You probably cook for your family a lot.  Or maybe you’re cooking a chicken breast for one.  Doesn’t matter.  What matters is:  Sometimes, you overcook the meat.  I know, it happens to the best of us.  (Okay, especially me, since I have a fear of giving my kids undercooked meat that gives them food poisoning.)  So what do you do?  Trash the whole thing?  NO WAY.  I’m frugal.  I scrape the black off toast.  So when you get dry chicken – or fish or beef or pork or even tofu – you sauce that thing.  Enter Chimichuri Sauce.

It sounds spicy, right?  It’s not.  It’s a milder, slimmer cousin to pesto.  Aside from being healthy for you (olive oil, parsley, garlic, and vinegar are all great for your health) – this sauce is mild enough to dress up any protein, and macho enough to save the day.

This photo is of my Chimichuri Sauce over chicken thighs.  (Yes, I cook A LOT of chicken thighs.)  Try it on beef (like the Argentinians do), chicken breasts, or the salmon filet I may or may not have just overcooked in the oven for dinner …

Chimichuri Sauce

Ingredients:

• 1 cup parsley
• 4 cloves garlic
• 1/3 cup olive oil
• salt and pepper
• 1/2 teaspoon dried Italian herbs (or just dried oregano)
• 3 tablespoons vinegar (or use lemon juice in a pinch)
• optional:  hot sauce, diced jalapeño, or chile powder, to taste

Directions:

1. In a food processor or blender, combine all ingredients.  That’s it!  Serve cold or at room temperature over protein of your choice.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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