Creative Dishes

Chimichurri Sauce

This piquant, vibrant, green sauce is said to have originated in Argentina and is now popular all over Latin and South America. Use as a marinade or accompaniment to grilled, broiled or roasted meats, fish or vegetables. Ingredients: Yields about 1 cup 2 garlic cloves, smashed 1 shallot, halved Large handful of flat-leaf parsley Large handful of cilantro Small handful of mint leaves Pinch of crushed red pepper flakes 3 tablespoons red wine vinegar 1 teaspoon honey Salt 1/3 cup olive oil, plus extra, if needed In a blender or food processor, combine the garlic, shallots, parsley, cilantro, mint, pepper flakes, vinegar, honey and a pinch of salt. With the motor running, add enough oil in a thin, steady stream until it resembles a thin pesto. Process until combined for a uniform green color, but don't overdo it, as you'll want to retain some texture. If the sauce needs more acid, add a bit more vinegar and whir again; if it needs more sweetness, add a bit more honey. The Chimichurri Sauce will keep, covered in the refrigerator, for up to three days. Recipe printed courtesy of Keepers: Two Home Cooks Share Their Tried and True Weeknight Recipes and Secrets to Happiness in the Kitchen. Available on Amazon and named one of NPR's 2013 Great Reads.