Today I head up to Oregon to celebrate a very special birthday. My niece Emery is turning 3 years old and we are having a party. I’m excited to see her and the whole family. The excitement has escalated as we chat on the phone often, and skype more regularly and we are only 1 sleep away from seeing each other. I can’t wait to bring my new “mermaid” nail polish that my friend and client Jill gave me and make our nails look fabulous for the party. A girl only turns 3 once and I wouldn’t miss it! Now- onto the food business.
I posted to facebook the other day that I ate steak, chimichurri and salad and I got a response that said: “what’s a chimichurri?” I posted a link to a simple recipe for chimichurri and hope all was clarified. It’s a simple green sauce that originated in Argentina and traditional is served with meat, it’s paleo and so tasty. I’ve made it a few times, the first time was two years ago I wrote it in this post . Traditionally it’s not made in a food processor, but I like the ease of it and just made sure not to process it so much that it comes out smooth, chunks are good. I ate this on steak, eggs, vegetables, then I added coconut milk to make it creamy and topped my steak with it and dipped vegetables in it too. I would love to hear your variation of chimichurri. I know some of you out there have your very own special recipe.
1/2 small bunch (trader joes) oregano- stems removed
3 cloves garlic
healthy pour of olive oil
small splash of red wine vinegar
dash of crushed red pepper
salt to taste
optional coconut milk
What to do:
I put herbs and garlic in food processor and pulsed slowly. Then added in olive oil until nice a moist. Add in vinegar and spices than taste. Depending on what texture you are looking for add more olive oil.
To make a creamy dip- mix with full fat coconut milk, or just the creamy top portion of the coconut milk. My creamy chimichurri is photographed above, and it was amazing!