Since I am approaching one of those birthdays that ends in a “0”, I have been working to get in better shape and eat healthier. For some reason I associate food that is green as being healthy. So when I saw the post by Eclectic Recipes for Chimichurri Sauce, I decided to make it to spoon over my chicken breasts.
It tasted pretty good the way it was, but I just had to tweak it a little, that’s what I do. I wanted a little more kick so I added 1 fresh Serrano pepper with seeds. Of course that made it pretty spicy, so a tablespoon of honey was perfect to mellow it out a bit.
But, since I added honey, is it still considered a chimichurri sauce? I don't know, and I really don't care because it tasted great!
This is a popular sauce to go with steak, but I served it over grilled chicken and fresh greens and slices of giant heirloom tomatoes, wow, healthy can taste great!
- a large bunch of cilantro, about 1 cup packed
- 2 cloves of garlic
- 1/2 cup olive oil
- 2 teaspoons red or white wine vinegar
- 1 teaspoon dried oregano, or 1 tablespoon fresh
- 1/2 tsp cumin
- 1 tbsp honey
- 1/2 tsp red pepper flake, or 1 serrano chili pepper
- kosher salt
- black pepper
- Combine cilantro, garlic, pepper, vinegar, oregano, cumin, and optional honey in a food processor. Pulse until fine.
- Turn food processor on and stream in olive oil. Season with salt and pepper to taste.