My “Everything but the Steak” Chimichurri sauce

Prep time: 10 minutes
Serves: 6-12 servings
Ingredients:

• 1 large bunch of parsley

• 1/2 bunch of cilantro

• Handful of Thai basil

• 1 cup of good extra virgin olive oil (1 and 1/2 cup if you like more oil, in which case add an extra 1/2 tsp of salt)

• 1/8 cup of apple cider vinegar

• 1/8 cup of lemon juice

• 1 and 1/2 tsp of salt

• 1 tsp of fresh/dried red peppers (I used Japanese dried pepper peels for the color and flavor since I can’t handle spice)

• 4 whole toasted garlic (raw if your digestive tract can handle it, otherwise bake, or microwave before adding)

• 2 tbsp of dried onion flakes/powder (flakes provide a better texture)

Cooking Tools:

• Food processor, or the willingness to chop everything finely by hand

Directions :

1. Add all the ingredients minus the vinegar and oil into the food processor and set on pulse/chop for 30 seconds.

2. Add the vinegar and oil and blend together for another 30, making sure that pieces of herb are retained and this isn’t a “blended” sauce.

3. Serve over eggs, salads, meats, fish… virtually

Cooking Tip:

Pre-chop the herbs into 1-2 inch to make the pulse/chop process easier and the size of herb bits more even in the sauce.

Stay healthy with Annie:

Herbs are full of anti-oxidants, which could be why chimichurri has traditionally been paired with grilled meats to fights the oxidative stress of consuming grilled meats. But the benefits doesn’t stop there. They are also a wonderful boost of vitamin A, C, K and minerals, and they reduce certain types of infections (urinary, bladder, etc.), remove heavy metals from your body (a superpower of cilantro), improve digestion, and the best part? It’s delicious and just makes your food taste better.

While keeping in mind everything in moderation, having some fresh herbs around is a sure way to perk up any dish and making your meal that much more special!