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:
- 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!
