Its not not often I cook pork, but I wanted to try my chimichurri sauce with different meats. So if you do not eat pork, feel free to use this delicious sauce, which is my own spin on the South American, standard with BBQ or grilled meats or fish. Again of course my recipes are all taste tested and gluten free! Ole!
This sauce can be made quickly using a food processor or finely chop ingredients and add to medium bowl..
Parsley, curly 1 large bundle
3 large garlic cloves finely diced
1/2 med onion finely diced
chili flakes to taste (optional), or fresh chili seeds removed for more heat
1/4 c extra virgin olive oil
red or white wine vinegar to taste
grayed rind of one lemon
2T lemon juice
sea salt and pepper to taste
Pulse or chop parsley finely and add all other ingredients blend to desired consistency, I like it a bit chunky. Play around with amounts of sourness or heat.
The longer you let it sit the better it tastes!
Serve with grilled meats or seafood.
Yield approx 1 cup
Photo credit: let birds fly