Just in time for summer! Which starts in June I know but the pools open this weekend and I'm a pool rat and pools mean summer and the pools open this weekend so this weekend is summer.
You get it.
This summer! We are going to keep cooking, but we are cooking light in two senses of the word: lighter food calorically, sure. It doesn't feel as great to inhale three plates of pasta when it's 95 degrees outside. But also, light on the actual cooking.
I'm talking a few good sauces drizzled over whatever protein or veg you want to roast or grill. Big salads the next night with some of that same roasted and grilled stuff.
This benefits us immensely with our house being on the market and hopefully moving soon (we have been soclose what feels like 87 times); having some yummy ingredients like sauce and dips ready that can go with anything we can quickly cook or eat raw, since we're pretty constantly having house showings and trying to not stink up the house.
This chimichurri is the most ideal for all of our summer drizzling needs. Honestly it can be used as a dip, sauce, salad dressing, or anything else you can think of. Slathered over grilled bread, YES DO THAT.
The ingredients are simple! Fresh parsley for sure, fresh oregano if you'd like, but don't buy it just for this. Then garlic, olive oil, vinegar, salt, sugar, crushed red pepper. Some water to thin things out.
Boom, done. The brightness of the herbs with the vinegar and a hint of sweetness and mellow from the sugar and olive oil is just the most delicious. I love this especially with grilled foods because it complements the smoky grilled flavor so well, but believe me when I say that I love this chimichurri on ANYTHING.
Perfect for meal prep, make this on a Sunday or anytime you have your food processor out and enjoy this all week.
PS there is an entire grilled meal coming later this summer that uses this sauce! So start practicing your 10-minutes to glorious chimichurri NOW.
Enjoy this one!
Favorite Summer Sauce: Chimichurri
- ½ bunch parsley ends of stems removed (using the top soft parts of the stems is fine!)
- 2 sprigs fresh oregano
- 1 clove garlic peeled
- ⅓ cup olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon crushed red pepper
- 2 tablespoons white vinegar
- 4 tablespoons cold water
- Blend all ingredients until the herbs and garlic are chopped and a sauce forms. Taste, and adjust the seasoning to your preference.
- Use on EVERYTHING. Drizzled over grilled meat and veggies, slathered on bread, as a dip or salad dressing. This goes with everything!