Today we're making Chimichurri Sauce with Trevor. It goes great on sandwiches, steak, and more.
Welcome back to Cooking Without Whine, our series of teaching videos, helping you prepare fresh and healthy meals at home. If you don't already know– our institutional sized kitchen on the MHAB Life Skills Campus is a space for life skills education, experimental cooking, and of course, a lot of fun. In the MHAB Kitchen, we prepare fresh baked goods, soups, sandwiches, and salads daily. Community dinners and private luncheons are regularly prepared here as well. Our head chef, Trevor, leads the way in providing fresh meals to the community and making sure our MHAB Fresh shop is always stocked with delicious, healthy eats.
Down below is episode number five of Cooking Without Whine, where you can learn from Trevor how to prepare Chimichurri sauce– all from inside our very own kitchen on MHAB Life Skills Campus. Watch the video to see how Trevor does it, and follow the recipe underneath to make your own at home!
Ready to make your own Chimichurri?
Here's what you'll need:
2 cloves of Garlic
1/2 a Red Onion (or Shallot)
1 cup Parsley (minced)
1 cup Cilantro (minced)
1 tsp Oregano
1 tsp Red Pepper Flakes (or minced Jalapeno)
Pinch of Salt
Pinch of Black Pepper
1/2 to 1 cup Olive Oil
1/2 to 1 cup Red Wine Vinegar
Small bowl
Let's get started:
First we'll add the dry ingredients– mince the garlic and red onion and add to a bowl.
Mince the parsley and cilantro combination, and add to the mixture.
Add your seasonings to taste.
Next add the liquid ingredients, olive oil and red wine vinegar. Then mix to a spreadable consistency.
Pro tip: let your chimichurri sit and settle for a bit to soak up all of the flavors!
That’ll do pig... until next time!