Originally from Argentina, chimichurri is a herb sauce commonly used on grilled meats. It is a favorite in our house. My version adds a vitamin boost by using spinach. It represents fresh-garlicky-tangy-love. I make this often just to keep on hand in the fridge. My husband trys to put it on top of everything! He is especially fond of using it to make “Green Eggs & Ham” for breakfast. Traditionally, I serve it on grilled skirt steak or grilled chicken thighs with street corn, black bean & corn salad, or my avocado salad and corn tortillas.
1/2 cup olive oil
1-2 cloves garlic, chopped, or more to taste
Juice from one lime (if you don’t have a lime use 1-2 TBSP of Apple Cider Vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
2/3 cup fresh cilantro (stems are fine)
1/2 cup fresh parsley leaves (no stems)
1/2 bag fresh baby spinach
Combine oil, garlic, lime juice, salt, cumin, red pepper flakes, black pepper in a blender. Add cilantro, parsley and spinach on top.
Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping until sauce thickens and had the desire consistency. I tend to make mine smoother. Taste and season as necessary.