Chimichurri is a very versatile South American sauce that is easy to make and packed with antioxidants. If you haven’t tried the unique flavor of chimichurri, you’re in for a true treat! It is the focus recipe this week, as it provides a balanced, unique flavor that can be added to pretty much anything! Whether used as a marinade or topping, chimichurri is sure to please. It keeps well in the refrigerator, fresh for about a week, or it can be frozen for use later. The olive oil is rich in heart-healthy omega 3 fatty acids, and the cilantro and parsley greens are great for digestion.

• ½ cup chopped parsley – flat-leaf parsley
• 4 cloves garlic – chopped
• 1 shallot – chopped
• 1 teaspoon dried oregano
• 1 small red chili – seeded and diced (or 2 tsp red pepper flakes)
• 3 tablespoon red wine vinegar
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ⅔ cup good-quality extra-virgin olive oil