Chimichurri Sauce

Hello again! It's about time I made another post. This was actually something I made last week, but honestly for me, writing and posting is more time consuming than cooking and photographing.

This Latin American condiment made with mostly fresh herbs is a quick way to jazz up grilled meat or add to a sandwich, pizza or whatever. I even resorted to taking a slice of turkey lunch meat and slopping on a spoonful, rolling it up for a speedy low-carb snack.

My first incarnation was to top off some grilled tri-tip. We usually just use salsa, but I wanted something different. The tangy and flavorful sauce will amaze you...use it sparingly so as to not overpower your meat! I am sure there are several variations out there, this was adapted from several recipes I looked at.

Having a good amount leftover (Tall Guy did not partake with the tri-tip), I decided to whip up an easy tart made from crescent roll dough, feta, sun-dried tomatoes, olives and the chimichurri sauce. Yum! Okay, onto the recipe:

Chimichurri Sauce

1/2 cup finely chopped parsley

1/2 cup finely chopped cilantro

3 green onions, chopped fine

juice of one lime

1/4 cup light olive oil

2 cloves garlic, minced

1 tsp. hot sauce

dash of sugar

salt/pepper to taste

Mix everything together and let sit in the fridge for at least an hour.