Cilantro Chimichurri

(If you follow me on Instagram, you know what I'm about to share and you should be very excited.)

 

You may recall that one of our go-to restaurants for a nicer occasion is Tango Sur.  It's an Argentinian grill, walkable from our apartment, BYOB and has a fantastic sauce that accompanies their meat. Rumor has it they're opening a new bar nearby too.

 

Every time we leave, I leave saying "I could totally make this sauce" (see here) and I never did, until last night.  It's simple and I'm guessing quickly going to become a summer staple.  It's great on beef, dipped with bread and I think would be awesome on fish or veggies.

 

Cilantro Chimichurri

Ingredients:

(Makes enough sauce for 4; approximately 1 cup sauce)

• One bunch fresh cilantro
• 2 tsp dried parsley*
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp garlic salt
• dash pepper
• 8 cloves fresh garlic (I used 4 tsp of store bought minced garlic)
• 1/8 cup red wine vinegar
• 1/2 cup extra virgin olive oil

*Many recipes call for fresh parsley.  If you want to go this route, I would recommend omitting the dry. Use 1 bunch fresh and use 3/4 cup evoo instead of 1/2.

 

Directions:

• Remove stems from cilantro and chop leaves
• Toss all ingredients in blender; mix on "pulse" until combined
• Serve! (Can it get any easier?)

 Linking up with Ashley on Let's Get Bananas