Chimichurri

I was watching the Food Network at the gym last week (I can't even begin to tell you how bad of an idea this is...but I still run on the treadmill and drool over food images every time I hit the gym), and I saw the handsome Tyler Florence making chimichurri. I thought to myself, "OMG! that must be that green sauce that I love so much at Peruvian restaurants." So after the gym, guess where I went?

Yes.

Straight to the grocery store.

I used Tyler's recipe as the frame work of my chimichurri, but really, this is my take on it.

1 bunch cilantro

1 bunch parsley (flat leaf or regular)

3-5 cloves garlic

4-5 stems fresh oregano

3 Serrano peppers

3 limes

1/4 cup olive oil (I eye-balled the olive oil)

salt and pepper to taste

Finely chop the cilantro, parsley, oregano, peppers, and garlic.

Put into a bowl.

Add olive oil until sauce-like

Squeeze limes to taste

Add salt and pepper to taste

Its great with chicken, fish, and amazing with a soft roll.

*Note: you can also put all the ingredients into a blender and then stream in the olive oil, as if you were making a dressing, for a smoother sauce.

I have definitely fallen in love with this recipe and I think you will to!