Chimichurri Sauce

Chimmichuri is the best

When paired with grilled steak and vegetables - especially in the summer time! It’s so refreshing and easy to whip up to take a meal up a notch in flavor. I always divide this into 3 portions. One for that night, then 2 for the freezer. This way I have it on hand easy for the future - if you set the container in warm water it will defrost in less than an hour!

Ingredients:

• 1 shallot

• 1 jalapeno, deseeded if you don’t want too much heat

• 3-4 garlic cloves

• 1/2 cup red wine vinegar

• 1 tsp sea slat

• 1/2 cup cilantro

• 1/2 cup parsley

• 2 tbsp fresh oregano

• 3/4 cup olive oil

Method:

• Prepare all of the ingredients and place them in a blender. Blend until your desired consistency.

• I prefer it creamy although traditionally it’s served with all of the ingredients finely chopped. This is faster and easier for me and for a weeknight, fast and easy is what I need!

• It will last for 3-4 days in the fridge or 2-3 months in the freezer!

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I hope you enjoy this as much as we do! It’s so fast and easy and I love using herbs as a way to up the flavor/nutrition of a meal. This is particularly good in the summer during grilling season! Be sure to serve it with my favorite steak marinade, some roasted veggies, sweat potatoes, etc. If you make this, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!

xx, Ashley