- Herbs and Spices add great flavor, antioxidants and anti-inflammatory properties to our food without adding many calories!
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- Spices_and_Herbs (2)
- Patsy Servey’s Chimichurri Recipe
- 8 sprigs fresh thyme, stems removed
- 1 cup flat leaf parsley (a large handful), stems removed
- 1/2 cup fresh sage leaves (a small handful), stems removed
- 1/4 cup fresh oregano (about a palmful), stems removed
- 1-2 clove garlic, peeled
- 1 small onion (red onion is best but white would be milder)
- 1/3-1/4 cup red wine vinegar (you can add a touch of balsamic for a little sweetness)
- 1/3-1/4 cup extra virgin olive oil (original recipe calls for a piece of stale bread, crusts removed which soaks up some of the liquid but I leave that out)
- Salt and freshly ground black pepper
Chop all herbs, onion and garlic finely. When chopping herbs, toss a little salt onto the cutting board to keep the herbs from flying around. Mix in a small bowl with oil and vinegar. OR chop the herbs, onion and garlic in a food processor and stream in oil and vinegar to finish. I like chopping it by hand because the sauce has more texture but it takes a while to chop it all! Enjoy on grilled steak, chicken, vegetables or as a dressing on salad. Don’t worry if you don’t have one herb or the other, it will just taste a little different. Makes enough to accompany 4 steaks.
