Like I had mentioned before, I’ve been sick. And as a result, H has had to feed us. And while I love him with all my heart and appreciate his grilled cheese sandwiches, I think we were both tired of heavy, unhealthy, take out meals. Finally feeling better, I headed back into the kitchen to make a refreshing meal that we could both enjoy.
I decided on chimichurri sauce because one, it is easy and I’m still recovering, and two, its bright and acidic nature has a certain uplifting quality to it. If you don’t know what chimichurri is, you really should try it. It is basically an Argentinean pesto (in that it combines a fresh green herb and garlic with oil to make a sauce). Red wine vinegar and citrus juice provide the intense acidity that chimichurri is known for. While it is often served on steak, I decided to serve it over pork chops (and okay fine I did that because they were on sale). On a bed of rice and with a big serving of asparagus, it was the perfectly rounded meal to keep my health moving in the right direction.
Chimichurri Sauce
1 bunch curly parsley
5-7 cloves of garlic
1/2 onion (I used a sweet onion, but red onion would work great)
2 tsp dried oregano
1 tsp cumin
2 Tbl red wine vinegar
juice of one lime
juice of one lemon
1/4 cup olive oil
2 tsp sea salt, or to taste
1/2 tsp ground black pepper, or to taste
1/2 tsp red pepper flakes, or to taste
1. Add all ingredients to a food processor (except for the oil) and blend until finely chopped.
2. Slowly add oil until the sauce comes together and is the consistency you like.
3. Let it sit in the fridge for at least half an hour for the flavors to marry.
4. Serve over steak or chicken or pork or fish or tofu. You get the point. Enjoy!
F-stops and Forks 