Chimichurra Sauce for Steak, Chicken, Fish, or Vegetables
Adapted from From Asparagus to Zucchini
Sometimes in the winter, you want that burst of fresh vitamins to keep you healthy and feeling good. This bright green parsley sauce with lemon and garlic is high in vitamin C and delicious on just about anything – a nice alternative to pesto. Try it with LaPlatte River Angus Farm fresh beef and Golden Russet Farm potatoes.
Prep Time
60 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1⁄3 cup olive oil
1 clove garlic
lemon juice
pinch red pepper flakes
1 shallot
1 tablespoon oregano, fresh
1 cup parsley, fresh
Instructions
Combine all ingredients in a blender with 1/3 cup water and let stand at least 1 hour. The flavors really bloom as they sit. Serve over grilled steak, chicken, fish, or vegetables. Makes about 1 cup.