Chimichurri sauce

If you haven’t tried this incredibly easy, yet super versatile and delicious sauce – what are you waiting for?! With a handful of fresh ingredients, a food processor that does all the work for you, and a flavor profile that takes your dishes to a whole new level, you’ll be making this on the regular.

And, it’s healthy for you too. It’s keto-friendly, gluten-free, paleo, whole 30, dairy free, full of antioxidants, vitamins A & C, calcium, iron, heart-healthy garlic, and the good fats (monounsaturated) found in olive oil, along with the polyphenols, anti-inflammatory benefits, and so much more.

Ingredients

1 c roughly chopped parsley

8 cloves of roughly chopped garlic – or more if you love garlic, just not less

2 shallots roughly chopped

2 tsp of dried oregano

2 small red chili peppers roughly chopped (deseed if you don’t want too much to heat)* see tip below

6 tbsp The Olive Junction Red Wine Vinegar

2 tsp salt

1 tsp freshly ground black pepper

1 1/3 c The Olive Junction Arbequina Extra Virgin Olive oil

Directions

Add everything except the olive oil to your food processor or blender. Pulse until all ingredients are finely minced. You don’t want to take this so far that it turns into a paste, which will happen if you over-process it.

Transfer minced ingredients to a bowl and add our Arbequina Extra Virgin Olive oil. Mix together gently to combine all ingredients.

Let sit, covered, for at least 30 mins so the ingredients have time to mingle and get to know one another.

Pairs very well with our Garlic Flank Steak recipe

*Chili deseeding tip: place chili in between your palms and apply a small amount of pressure, roll the chili gently between them for a few seconds to release the seeds from the pith. Remember to either wear gloves or wash your hands very well after cutting and touching chilis.