Farm Chimichurri

Farm Chimichurri

A vibrant, herb-forward sauce that works on nearly everything - grilled vegetables, eggs, roasted potatoes, or spooned over meat.

Ingredients

• 1 cup fresh cilantro, finely chopped

• 1/4 cup fresh oregano (or 1 tbsp dried)

• 4 cloves garlic, minced

• 1/2 cup olive oil

• 3 tbsp lemon juice

• 1 small shallot or 1/4 red onion, finely minced

• 1/2 tsp red pepper flakes

• Salt and pepper to taste

Instructions

1. Combine parsley, oregano, garlic, shallot, and red pepper flakes in a bowl.

2. Whisk in the olive oil and red wine vinegar.

3. Season with salt and pepper, then let sit at room temperature for at least 20 minutes to let the flavors meld.

4. Store in the fridge for up to a week. Bring to room temperature before serving.

Farm note: this is endlessly adaptable to whatever herbs are heaviest in your box that week. Try swapping in cilantro or a bit of mint alongside the parsley. BTW, I eat this on EVERYTHING.