Chimichurri can be a great substitute for pre-made gravies or heavy cheese and cream sauces. The best part? This sauce is full of flavor but low in fat or calories, and tastes good on anything from meat to vegetables. The original South American version of chimichurri calls for parsley, which you can use in place of the cilantro I use for this version (or you can use a combination of both). Chopping the ingredients before adding to the blender or food processor helps create more even blending. Enjoy!
Makes 1 1/2 cups
2 cups roughly chopped cilantro or parsley (or a combination of both for a total of 2 cups)
5 cloves garlic, chopped
2 tbsp fresh oregano
2 tbsp red wine vinegar
1/2 cup olive oil
1/4 tbsp crushed red pepper flakes
Salt and pepper to taste
Combine all ingredients in a food processor and purée until it has a coarsely chopped consistency. For smoother chimichurri, just process a little longer. Serve over fish, meat or vegetables.