Chimichurri Sauce

Starting today’s newsletter with a quick hi, hello, how you doin’?

But really though, how are you? How’s your day been? Your week? The last hour even?

Have you eaten anything recently? Taken a break? Drank some water?

I don’t know about you, but I feel like time has been moving at a rate that’s beyond comprehension. You’re seriously telling me next week is JULY?!

So lately, I’ve been holding on for dear life by prioritizing the basics: making sure I’m getting enough rest, staying hydrated, and actually sitting down to eat three times a day.

Maybe that’s why I've also been gravitating toward recipes built from simple ingredients. They remind me that sticking with the basics isn't "lazy" or “not doing enough” — it's often what keeps us going.

Chimichurri is one of those recipes.

If you’ve never had it before, chimichurri is a no-cook sauce made with parsley, garlic, red wine vinegar, olive oil, and a few other basic ingredients. It’s bright, flavorful, and livens up just about any meat or veggie. It’s also super tasty on wraps and sandwiches (especially paninis!).

Here’s how to make it.

• Time: about 10 minutes to prep (or less if you opt for a food processor)

• Skills: knife skills

• How to prepare: gather tools + ingredients.

• Bowl

• Knife + cutting board

• Measuring cup + spoons

• Fork or spoon for mixing

• Optional: food processor

• Flat leaf parsley - 1 bunch, thick stems trimmed

• Garlic - 4 cloves, peeled

• Crushed red pepper flakes - 1/2 teaspoon

• Oregano - 1 teaspoon

• Diamond Crystal kosher salt - 1 teaspoon (start with less if using table or sea salt)

• Red wine vinegar - 2 tablespoons

• Olive oil - 1/2 cup (plus a bit more if you prefer)

1. If you’re using a food processor, just add all of the ingredients and pulse until combined! Then move to #4.

2. If chopping and mixing by hand, finely chop the parsley and garlic. Add to a bowl.

3. Add red pepper flakes, oregano, salt, red wine vinegar, and olive oil. Mix.

4. Taste and adjust as needed.

Storage: This will last in the fridge for up to a week. The oil might solidify (that’s normal!) so just take it out and let it sit at room temp for about 15-20 minutes before you plan to use.

How to use: Drizzle over meat, seafood, veggies, or eggs! Use as a condiment on sandwiches and wraps, or as a dressing for bowls or salads.