Chimichurri Sauce....or is it?

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!

Cilantro Chimichurri

• 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

Directions:

1. Combine cilantro, garlic, pepper, vinegar, oregano, cumin, and optional honey in a food processor. Pulse until fine.
2. Turn food processor on and stream in olive oil. Season with salt and pepper to taste.