Chimichurri

This fresh chimichurri packs a vibrant punch with parsley, mint, garlic, and vinegar—all tied together with rich olive oil. It’s the kind of sauce that wakes up your palate and instantly elevates everything from grilled meat to roasted vegetables. Slightly spicy, tangy, and packed with fresh herbs, this version leans Mediterranean with the optional use of mint or fig vinegar for a fun twist.

Ingredients:

• ½ cup flat-leaf parsley

• ¼ cup fresh mint or cilantro

• 2 garlic cloves

• 2 tbsp red wine vinegar

• ⅓ cup olive oil (try garlic, lemon, or chili infused olive oil for even more flavor!)

• ½ tsp red pepper flakes (optional)

• Salt & pepper to taste

Preparation:

1. Finely chop the parsley, mint (or cilantro), and garlic. Transfer to a bowl.

   
   

2. Stir in red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper.

   TIP: For a smoother sauce, pulse everything briefly in a food processor.

   
   

3. Taste and adjust seasoning as needed.

Serving Suggestions & Variations:

• Spoon it over grilled steak, lamb, or chicken.

  
  

• Toss it with roasted potatoes or spread onto crusty bread.

  
  

• Switch up the herbs—try all parsley, or use cilantro for a brighter, Latin-inspired twist.

  
  

• Swap the red wine vinegar for a flavored balsamic vinegar (like fig or pomegranate) to complement what you’re serving.

  
  

• Add more red pepper flakes or chopped chili for a bolder, spicier version.