What do you do when fall is pending and you have a ton of parsley left in the garden? Make chimichurri of course! Originally from South America, this sauce is as fresh as it is simple and makes an excellent marinade or sauce to accompany a variety of dishes. Traditionally pairing well with almost any beef dish you can dream up, it also works wonderfully with chicken, white fish and root vegetables, so your possibilities are endless, really!
4 cup parsley, chopped
2 cup cilantro, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup garlic, chopped
1/4 tsp chili flakes (optional)
Salt and pepper to taste
In a blender or food processor, blend the parsley, cilantro, garlic and red wine vinegar. While blending, slowly add the olive oil and blend until mainly smooth. Add the chili flakes, if you wish, and salt and pepper to taste. Blend to combine.
Serve immediately. Use it as a marinade or to accompany your favourite grilled meats or vegetables.
Makes about 2 cups.