Everything is Better with Chimichurri
It’s Memorial Day and I would be totally remiss if I didn’t say thank you to all the service men and women who put their life on the line to protect our freedom. I have many friends and family that have served and I am proud to know each and every single one of them. They made the ultimate sacrifice and deserve more than one day a year to be recognized as heroes. I also want to give a big shout-out to my brother, John, who served for 10 years in the Air Force flying F-15s. After two tours of duty to Afghanistan and a couple of close calls (some of which he will never tell us, his family), he was able to walk away in one piece… for the most part. Some aren’t as lucky and I wish that they, their family, and friends know just how much I admire them. Thank you for everything.
Most have this day of remembrance off and if you do, you might be planning a BBQ like 99% of Americans. I absolutely love anything grilled, but let’s be honest, everything, and I mean everything, is better when it is topped with a delicious sauce. When that sauce is healthy…bonus! If you’re looking for a way to incorporate more greens into your diet, or you just want a delicious sauce that will be the star of your next BBQ, this chimichurri sauce is for you. This recipe is a spin on the traditional chimichurri sauce from Argentina and incorporates kale and lime. It is delicious on steak, chicken, shrimp, or whatever else your heart desires. So, fire up those grills and get this chimichurri sauce going to drown your grilled meat in love. Not to mention, it is just a really fun word to say. Say it with me. Chimichurri!
- 2 cups packed flat leaf parsley
- 1 cup packed baby kale
- 1/3 cup packed fresh oregano leaves (they must be fresh!)
- 3 cloves of garlic, peeled
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes, optional
- Roughly 1 cup good olive oil (this is a no-cook sauce, so use extra virgin here)
- Place all ingredients except for the olive oil into a food processor (or a blender).
- Pulse until well combined.
- Slowly drizzle the olive oil into the top of the food processor or blender while it is on. Once the sauce has come together and is the consistency you like, you know it is done.
Give this a try and let me know what you think. Is there anything else you like to put chimichurri on?