Chimichurri Sauce

Bright green. Tangy. A tiny bit of heat. That’s chimichurri!

Traditionally from Argentina, it’s served over grilled steak or chicken, but I love it tossed on roasted potatoes or grilled broccolini too. (In fact, I may or may not have just eaten the last of what we had on scrambled eggs and sauteed zucchini.)

The best part? It’s super easy to whip up in the blender—even easier than pesto, I find. You can make it with parsley, cilantro, carrot tops (yup, for real!), or a combination of these.

Ingredients:

• ~1 cup Old Dog parsley, cilantro, and/or carrot tops

• ½ Old Dog jalapeño (more or less depending on how much spice you want)

• 1-2 cloves Old Dog garlic

• ½ teaspoon dried oregano

• ½ cup apple cider or red wine vinegar

• ½ cup olive oil

• 1 teaspoon salt

Directions:

1. Whip it all up in a blender.

2. Adjust the oil, vinegar, spices, and salt to your taste.