Hi, everyone!  It's been a long time since I've posted.  The last few months for me have been a whirlwind of finishing school, graduating, taking my boards, and now, searching for jobs.  I’m going to try to make a habit of stopping by here more regularly with recipes–promise!

We’re just back from our cousin Molly’s beautiful wedding in the mountains outside Charlottesville, Virginia.  The food was South American-inspired and absolutely delicious.  Elspeth and I became particularly enamored with the chimichurri sauce – it was served with flank steak, but we put it on just about everything.  As it just so happens I had just made a batch of chimichurri a few days earlier, so it was nice to compare the two batches for subtle flavor differences.  Turns out I like my chimichurri a little vinegary and very garlicky with a lot of cilantro, and you’ll see that reflected in the recipe below. Andy has already given this recipe his stamp of approval, so I have a feeling this will be a staple around my house this summer.


Chimichurri is an Argentinian sauce typically served on steak or meat, but I’ve been using it as a kind of salad dressing as well and I love the flavor it adds. I've seen recipes call for both white and red wine vinegar, and either will do (although purists may disagree!). I happened to have white on hand so that's what I used. This recipe is loosely adapted from A Cozy Kitchen.

1 medium-sized bunch flat leaf parsley
1 small bunch cilantro
4 large cloves garlic, or 6 smaller ones
1/2 cup olive oil
3 tablespoons white or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes

Put parsley, cilantro, garlic and olive oil in a food processor or blender and pulse until ingredients come together in a thick sauce.  Add vinegar, salt and red pepper flakes and pulse again.  That's it!  Easy, peasy.  

I have also made this using an immersion blender and it worked great and made a lot fewer dishes, so you might try it if you have one on hand. 

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