Chef Ed's Chimichurri
The best accompaniment to any barbecued or grilled veggies.
The truth is, there are so many variations in the world of Chimichurri, here is one of my versions perfect for adding a pop of flavor and brightness to your dishes.
I serve this with my charred cauliflower steaks.
Ingredients
1/2 c olive oil
2 tbsp apple cider vinegar
1/2 c finely chopped parsley
3-4 cloves garlic, finely chopped or minced
1 red chili, deseeded and finely chopped (about 1 tbsp finely chopped chili)
3/4 tsp Tuscany seasoning
1 leveled tsp sea salt
pepper, to taste
Preparation
1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours on your counter top, if time allows.
2. Use to baste whole or large pieces of vegetables while grilling or barbecuing. We don't use it as a marinade, but choose to baste our veggies with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
Side note: Chimichurri can be prepared earlier than needed.
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