Lightened Up Chimichurri Like Sauce

I hate wasting things, especially yummy tasting healthy things like Cilantro Stems and half bunch of flat leaf parsley so making them into sauces is the perfect answer.

Chimichurri sauce is originally from Argentina where the spicy bright green condiment was used on grilled meats.  It is very versatile and can be put on fish, chicken, and steak inside an omelet or as a dressing. I also love to roll a grilled ear of corn in it.

You can use any combination of green herbs and make it as spicy as you like by adding more or less jalapenos.  I dramatically cut back the amount of olive oil normally used in a chimichurri, which just makes the flavors that much more concentrated.

Big handful of Cilantro stems and what ever leaves are left on

Big handful of flat leaf parsley and the stems

6 cloves of garlic

1 jalapeno pepper, seeded

2 T. Sherry vinegar

2 T. Lime juice

1 T. olive oil

Salt and pepper

Throw everything in the food processor or blender and whirl it up into a liquid.  Make sure that everyone at the table eats it so everyone has garlic breath.

I put any leftover into the mini muffin tin and freeze it in.  Pop the little disks out of the muffin tin and put them in a zip lock bag so you have individual servings next time you are craving it.