Chimichurri - I'm in love!

We had an amazing meal at a friend's house last week, where I was introduced to chimichurri sauce, and oh my heavens! It totally struck a chord with me. So much, that I replicated the exact same meal for our dinner the next night, and ate chimichurri with my next three meals as well. My mouth is watering again just thinking about it.

The great thing about this sauce, is that it is so versatile (and it keeps vampires away). It can be eaten on steak, grilled chicken, mixed into pasta, or that spaghetti sauce you were just whipping up, with eggs or potatoes, or on toast with eggs and avocados as pictured here.

1 bunch parsley - washed and minced
1 head of garlic (yep - a whole head, meaning all of the cloves) - finely minced, or processed through a garlic press
2-3 Tablespoons of fresh lemon or lime juice (key lime is my citrus juice of taste)
1/4-1/3 cup olive oil OR 2 teaspoons coconut milk, OR 1 tablespoon chia gel

Mix together in small bowl, and season with kosher or large grain salt, and black pepper (red pepper flakes may also be added for a little more zing, if the garlic isn't enough!)

Herbed Butter, Herbed Garlic Bread, & Herbed Butter Pats

An easy and delicioius twist on garlic bread. 

Use the freshest herbs possible.  Mince herbs, and adjust flavors according to your personal taste preferences.   

Gently mix herbs into room temperature butter. 

Variations: Spread onto a french bread loaf, wrap with foil, and heat for a zesty garlic bread - see below 

May be made ahead as fancy butter pats for rolls and breads, by spooning mixture into a frosting piping bag with a large tip, and piping the butter into pats on a piece of wax or parchment paper, and freezing to sabilize shape.  Keep frozen in a ziplock bag until needed. 

Use butter pats used in pastas, rices, soups etc.       

Fresh Herbed Butter Garlic Bread

Mince and combine the following

1 T. Fresh Parsley

2 T. Fresh Basil

1/2 T. Fresh Rosemary

1/2 T. Fresh Chives

2 Garlic Cloves

Mix into 1 stick of room temperature butter, and season with Kosher salt to taste. 

Slice a loaf of french bread into 1 inch vertical slices, not quite cutting through the bottom crust. Spread herbed butter onto each slice, then wrap bread in foil.  Place in 350* oven for 10-20 minutes - until butter is melted and bread is steaming.  

Serve immediately