Chimichurri (Argentine Parsley Sauce)

One of my favorite cookbooks is The South American Table by Maria Baez Kijac.  That's where I first found Chimichurri, an Argentine Parsley Sauce.  As sauces go, it's a bit like pesto without any grated cheese or pine nuts.  Some people serve it with meat.

I never have, but I've used it with plenty of other dishes.  It makes a great addition to rice, quinoa or potatoes.  Whatever you decide to use it, taste as you add it because this sauce has a tangy bite to it.

I'm adding it to the $100 a week category because it's also economical.  Just seventy-nine cents for one bunch of it.  A bunch that can stretch over many dishes--soup, casseroles, stews, pilafs.  And remember parsley is one of the most nutritious vegetables around. 

Parsley is worth putting on your weekly food list because for pennies, it keeps adding nutrients to dishes.

Most of the time I don't even need to buy parsley because it grows like a weed here in the Northwest. It's hearty, and it keeps coming back no matter what.

Add plenty of garlic to this sauce and you've added even more nutrients.

Chimichurri

(Makes about 1 cup)

2 cups finely chopped parsley

1 cup boiling water

1/2 cup apple cider vinegar

1/2 teaspoon sea salt

5 cloves garlic, pressed

1/2 teaspoon oregano (dried)

2 teaspoons basil (dried)

1 tablespoon chopped Mama Lil's (optional)

2 tablespoons olive oil

Place parsley in a strainer and pour boiling water over the parsley.  Place parsley in a bowl and add apple cider vinegar, sea salt, garlic, oregano, basil, Mama Lil's and olive oil.   Refrigerate for one hour.  Whisk before serving.

My Cooking Assistant sometimes can't help himself!