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Sharon’s Chimichurri Sauce – GOAT

I use less oil to reduce calories, scallion instead of onion for the gelatinous quality of the stalks, and roasted garlic plus some granulated instead of the fresh to mute the garlic and add a softer texture. The result was worthy of praise. It’s easier to use and store when you can make it more viscous. It’s pretty hot!

Use as dipping condiment or make creamy by adding a portion to A-F cream cheese or sour cream. Top soups, salads, breads and use on sandwiches!

Makes 1-3/4 cups

1 c. white wine vinegar

1/3 c. extra virgin olive oil

1 T. bottled lemon juice

1/2 t. ground rosemary

1/2 t. dried oregano

1/2 t. garlic powder

1/4 t. red cayenne pepper

1/2 t. salt

6 fresh long scallion – washed, sliced – white and green part

1 bunch fresh cilantro, washed well, bottom bore of stems cut off and discarded

1/4 bunch curly parsley tops washed

1/4 c. roasted garlic cloves I used Christopher Ranch brand

fresh grind black pepper

salt to taste

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1- Combine all ingredients in blender container and blend till greens become leafy bits, then pulse to thicken further from the gelatinous scallion stalks.

2- Pour into jar with tight-fitting lid and refrigerate till needed.

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Notes: The scallion when blended till smooth helps to thicken the sauce so it doesn’t separate as easily.

Recently I had Chimichurri sauce at a local lounge and liked it enough to try my own version. This is it and I loved every spoonful, so much so, that I immediately went out to buy more ingredients. This is now a fresh made staple in the Davies-Tight’s house! Hope you like it!

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