When we were in Buenos Aires last year RJ ate more steak in five days than he had in the five previous months. He was in heaven.
I managed to locate the grilled veggies hidden in the bottom of the sides section of menus and discovered the most amazing potato and artichoke tortilla ever.
Both of us doused everything in large dollops of Chimichurri Sauce and washed it all down with stunning claret Malbec.
I could label this ‘5 minute Friday’ and pretend that this insanely quick recipe is all part of the master plan…
I could claim that I’m getting back to the recap of our trip last year…
But in reality these were the only fully edited photos on my computer and after spending an insane amount of time finishing up the artwork for my MCA Zines these past two weeks I simply needed a quick fix.
Don’t get me wrong though, I do adore this sauce and have been spreading it on everything from toasted cheese sandwiches to eggs. I recommend you whip up a batch this weekend and do the same.
So with that I leave you until next week. It’s a big weekend with some Voices 2013 blogging events on Saturday, and a lazy brunch for my birthday on Sunday. As always it will all be streaming through my Instagram feed. Have a great weekend!
Classic Chimichurri Sauce
Makes: approx 1 cup
- 1 cup firmly packed parsley, thick stems trimmed
- 3-4 garlic cloves
- 1/4 white or brown onion
- 2 Tbsps fresh oregano, or 2 tsp dry
- 1/3 cup olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- Scant 1/2 tsp sea salt, freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
Pulse garlic and onion in a food processor/chopper. Add parsley and oregano and pulse until finely chopped.
Stir in remaining ingredients and adjust seasoning if necessary. Use to marinate or top steak, chicken, fish or veggies.
- If you don’t have a food processor use this pesto method to make it by hand.
vegan // vegetarian // gluten free // dairy free