Chimichurri Sauce

I've mentioned my love for chimichurri sauce a few times now, but today, in honor of my brother and sister-in-law's anniversary, I'm posting the recipe. I know they love it as much as I do, and I hope they will enjoy making it for themselves now. Not that I wouldn't make it for them, but seeing as how they live two states away, it's a little difficult. The sauce will last for up to a week in the fridge, but I doubt it would survive shipping.



If you don't already have cilantro, oregano and thyme growing in your garden, I suggest you scoot on over to the nursery and pick up some plants. There really is nothing like picking leaves from your own yard to transform into a sauce that is so good you might want to pour yourself a cup and drink it, straight up.



Chimichurri Sauce (adapted from Moosewood Restaurant Cooks at Home)

1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 to 3/4 cup fresh cilantro, packed
3 garlic cloves
1/4 teaspoon cayenne pepper
1 tablespoon fresh oregano
1 1/2 teaspoons fresh thyme
1/4 teaspoon salt

Place all ingredients in a blender or food processor and puree until smooth.

Serve as a dip with fresh vegetables, use as a topping on just about any Mexican food, or mix with a little more olive oil for a salad dressing. Try it with hard boiled eggs. Seriously delicious. However you try it, be prepared to lick your plate to get every last drop.

And Rob and Michelle - Happy Anniversary! Hope you and our parental units enjoy your cruise! Feel free to bring me back some vanilla from Mexico. A handwoven hammock would be nice too. hehehe. Kidding!

Oh yeah, P.S. I found the bumble bees! I went out to the backyard to plant some lettuce, basil and more cilantro and heard a buzzing from our old pyracantha tree. It was swarming with bumble bees. Purely magnificent.