Recipe: Chimichuri Sauce

This spicy sauce hails from Argentina and is an excellent way to perk up an otherwise uninspired bowl of brown rice.

Throw in some pinto beans, corn, and pimiento olives and you’ve got Spanish rice. Or you could try peas and diced yellow bell pepper.

Try it on quinoa. You could even use it on pasta.

Use it as a rub for roasted-in-the-husk corn-on-the-cob.

The possibilities are endless.

Chimichuri Sauce

¼ cup fresh cilantro, packed
¼ cup fresh parsley (curly or Italian, your choice), packed
¼ cup onion, diced fine
¼ cup minced garlic or garlic paste
¾ teaspoon dried oregano
½ teaspoon cayenne pepper
¼ teaspoon black pepper
¼ teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
¼ cup olive oil

Combine all of the ingredients in the bowl of a food processor. Puree, stir down the sides of the container, and puree again. Adjust the olive oil and seasonings if necessary.

Cover and refrigerate for at least 2 hours to allow the flavors to blend.

Yield: about 1¼ cups

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