It's All About The Sauce - Chimichurri
Team meal prep or team no meal prep? I’m on team meal prep, always and forever. It’s just easier for me during the week so that I’m not having to cook the whole meal and/or cut vegetables just to get dinner going. So like it or hate it, I do recommend for people to meal prep. And before meal prep comes the meal planning, but that really just boils down to knowing what you are going to prepare for the week. Get the whole family involved in deciding what you’ll be eating. The more involvement by the kids, the more likely they’ll want to eat what’s for dinner.
This post isn’t about all the reasons why it’s important to meal prep. Instead it’s about what will make your meal prep easier. At least it makes my meal prep easier and I hope it will for you too. The Sauce. I’ve been known to joke that “it’s all about the sauce” and by sauce I mean an actual sauce, not alcohol. A sauce can make or break your meal. End of story. America’s Test Kitchen wrote a book called, Just Add Sauce , so clearly the sauce is important.
I tend not to repeat recipes a lot of the time. I have way too many cookbooks and follow way too many food bloggers that I have a running list of recipes that “I have to try”. But don’t get me wrong, I do have my arsenal of keeper recipes (never try a new recipe out for a special occasion, trust me on this) - and sauces are one of those keeper recipes that I will repeat. Chimichurri is one of those said sauces that is a keeper for me and will be for you too!
If you read the description of chimichurri online, most websites describe it as “best paired with meat”. Well, as a vegetarian, I wouldn’t know if chimichurri pairs well with meat. But what I will tell you is that I drizzle chimichurri on almost anything and everything. It’s too concentrated to eat by the spoonful, but it’s almost that good! And yes, I know that chimichurri stems from Argentinian culture and they do pair it with meat. Never stopped me from trying it with other dishes.
Chimichurri can be made from a mix of cilantro and parsley, with more cilantro than parsley. There is definitely garlic involved, my breath will let you know that garlic is involved. Red wine vinegar and olive oil. You can also add a little salt and pepper, along with red pepper flakes. all depends on how spicy you like it. I always tell people to go on the lower amount with the red pepper flakes (which is what my recipe does) and then you can always add more later). That way all can eat and enjoy! Bon appetit!
1 cup cilantro
2/3 cup parsley
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup extra-virgin olive oil
1/8 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
Combine the parsley, cilantro, and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse a few more times. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Here’s where you can add extra red pepper flakes for more heat. Store sealed in the fridge for up to a week or so - if it lasts that long.
It really is all about the sauce.