This is it…the perfect summer condiment. 

If you are plant-based, you’ll love it.

If you are vegan, you’ll love it.

If you are Paleo, you’ll love it.

If you are an intermittent faster, you’ll love it.

If you eat organic, you’ll love it.

Whatever your eating preferences are, you’ll love it.

You can even use it with the Perfect Diet.

What is IT?

IT. is. my. new. obsession.

We have been serving it with grass-fed flank or flat iron cuts and on vegetables such as my roasted asparagus.

It is the perfect combination of fresh herbs, garlic, oil, and vinegar.

It takes a meal from great to outstanding.

Introducing…Chimichurri.

Chimichurri is a culinary specialty of Argentina traditionally used on grilled meat.

If you haven’t tried it and love a zesty, spicy, fresh taste, I’d highly recommend giving it a chance.

With the weather getting warmer and the arrival of summer-like temperatures, it is time to move cooking into the great outdoors. 

No, I’m not talking about cooking over an open fire (although that’s how we do it when we go camping), I’m talking about lighting up the BBQ.

There is something about cooking on the BBQ. It makes everything taste better.  Whether it is meat, veggies, fruit, etc., there is just something magical that happens. 

Maybe it’s the way a nice crust forms on the meat and seals in all the juices?

Maybe it’s the added dimension of smoke?

Maybe it’s tapping into our evolutionary biology?

Whatever it is, I love it. I plan to use our BBQ to eat outside as much as possible this season.

And…with the addition of Chimichurri, things can’t get much better. 

It is simple to prepare and lasts for a few days in the fridge.  I usually double the recipe because my kids enjoy it so much and it’s a great sauce to have on hand. 

Brad even puts it on things like eggs or whatever he can find. I actually have to hide it at the back of the fridge.

Chimichurri Sauce

Ingredients:

3 cloves of garlic, grated on a zester (or put through a press)

1 large shallot, finely chopped

1/2 cup of finely chopped cilantro

1/4 cup of finely chopped parsley

2 tablespoons of finely chopped oregano

1 -2 Fresno chiles, finely chopped

1/2 cup of red wine vinegar

3/4 cup of good quality olive oil

1 teaspoon of sea salt

Pepper to taste

Instructions:

Place the everything in a glass jar, seal well and shake.

Serve with some freshly grilled meat, fish or vegetables.