Zippity-doo-dah!

Thank you, Darin, for introducing me to Chimichurri sauce as it's my new favorite for so many dishes.  It is a zippy, fresh, bursting-with-flavor Argentinian sauce and we've got all the green ingredient growing in the garden right now.

It's delicious drizzled on grilled flank steak, or veggies, or black beans or even eggs for breakfast! Mix it into sour cream for a spunky dip or heck, find your own Chimichurri zen.  Here's my version:

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

2 TBSP apple cider vinegar 

3 TBSP fresh lime juice 

1/2 cup (packed) fresh cilantro

A bunch of summer garlic greens (or 3 garlic cloves) 

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Throw all of this in a food processor and blend until it looks smooth.  Let it sit out a couple hours on your counter before serving so all those flavors meld.  It keeps pretty well in the fridge for up to a week, but I've always eaten it before then.

Enjoy!