Flavorful chimichurri sauce – fresh cilantro and parsley mixture blended with olive oil, vinegar and garlic. Delicious on meat, fish and vegetables. Paleo, gluten free, Whole30 and vegan!
Shawn has a very special talent. He can take any popular song and change the lyrics to something really funny.
One of his best ones at the moment is to this song that we used in our Hawaii vacation video. The real lyrics are “Hold me close, we’re losing time. Hold me close, we’re falling to the ground.” But Shawn changed it to, “Fold my clothes, we’re using Tide. Fold my clothes, and stack them on the ground.” And now whenever I am doing laundry, he walks around the house singing his version of the song. It makes me laugh every time.
The fact that he emphasizes the word Tide in that song so strongly must have been stuck in my head, because I used it as a great come back.
Shawn: Hey, what are you making for dinner?
Natalie: Ummm, I was thinking roasted chicken with lemon and thyme.
Shawn (didn’t hear me clearly): did you say chicken with thyme?
Natalie: No, TIDE. I’m going to make chicken with Tide. Yes-of-course-I-said-thyme! What else would it have been? You dope.
This chimichurri sauce is my current obsession. I must thank my blogging friend Kathy for introducing it to me. She shared a chimichanga recipe with chimichurri sauce, and after seeing the ingredients and that pretty green color, I had to try it.
It is so delicious, and a flavor that is good on everything! A great way to pack a huge punch of flavor to roasted vegetables, seafood and meat. Plus, this chimichurri sauce is healthy too. Paleo, gluten free, Whole30, low carb and vegan.Print
- 1 bunch worth parsley leaves (some stems ok)
- 1 bunch worth cilantro leaves (some stems ok)
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves of garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
-Adapted from Olives & Garlic
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