Thanksgiving is only 2 days away, and I have a simple, vibrant sauce you should serve with your turkey and veggies to add a kick and zest. Not saying ditch the cranberry sauce, but how about a green alternative? Meet my Backyard Chimichurri!
My herb garden always inspires what I put in my Chimichurri as I use a combination of whatever I have growing that season. Parsley, mint, and oregano are a great mix, however other greens such as cilantro, arugula, and carrot tops also work very well for this dish.
Rustic carrots are always a great pairing for Chimichurri as the tangy, herbaceous sauce compliments the earthy and sweet root vegetable. For an authentic tasting Chimichurri, make sure to use red wine vinegar but the rest of the ingredients are interchangeable with whatever you have on hand. The ginger is my untraditional, but secret added kick that elevates this sauce to make it bright, zesty, and slightly spicy.
3/4 cup flat-leaf parsley, firmly packed
2 tbsp fresh oregano
2 tbsp fresh mint
3 cloves garlic
8 tbsp kyoord High-phenolic Olive Oil
3 tbsp red wine vinegar
1 tsp grated ginger
Sea salt and fresh ground black pepper
Pinch red pepper flakes
Chop by hand or combine parsley, oregano, mint, and garlic in a food processor and pulse until herbs are finely chopped and garlic is minced. Do not over process. Keep it a bit chunky.
Transfer herbs to a medium bowl and stir in olive oil, vinegar, and grated ginger.
Season with salt, pepper, and red pepper flakes to taste