Chimichurri

This garlicky green sauce with a bit of kick originated in Argentina as a marinade for meat. I use it in so many dishes…as a base for Greek salad, dressings, added to goat chevré as a dip or serve along side other dips, olives, pickles and crackers for a crowd pleasing plant based charcuterie board.

I make it with whatever green herbs are abundant in my garden. In the early spring I use chickweed & parsley. Moving onto arugula & cilantro as it becomes available. By mid summer it’s a great way to use nasturtium leaves and carrot tops and back to cilantro in the fall. I freeze batches to last through the winter. This zingy herbaceous condiment is definitely a winner!

Makes 2 cups

Ingredients

4 cups fresh greens * See above for ideas

3 cloves of garlic peeled

1/4 of a small red onion, peeled and cut into chunks

1 Tbsp smoked chili flakes ~ use less if you don’t like spice

1 Tbsp of dried oregano

2 - 3 Tbsp red wine vinegar or less apple cider vinegar 

1 cup avocado or olive oil ~ I prefer avocado oil because it does not solidify in the fridge

Salt and pepper to taste

Mindful Preparation

1. Wash greens, no need to dry

2. Pulse in a food processor with the remaining ingredients until combined, leaving some texture

3. Season to taste with sea salt & pepper
   

** This freezes beautifully!