March Recipe of the month: Spice up your quarantine meals with this Chimichurri

Social distancing sucks. But we’re enjoying more time at home during this crazy time. And we’re still gathering for meals around our family tables. To minimize shopping needs, we’re cooking a lot from dry storage, cold storage, and the meat locker.  One of our favorite ways to keep things fresh is a little chimichurri. It’s simple, easy, and a perfect way to jazz up a grilled steak!

Ingredients

• 1 cup parsley leaves removed from stems- about 1 bunch
• 2 1/2 tbsp olive oil
• 1 1/2 tbsp lemon juice
• 2 tsp garlic, minced
• 1 medium shallot, chopped
• 1 tbsp sherry wine vinegar- red wine vinegar also works well
• 1/2 tsp red pepper flakes
• salt and pepper to taste

Directions

1. Combine all ingredients in a food processor or blender. Pulse together until evenly combined but still slightly chunky. Serve immediately or store in the fridge for 3-4 weeks.

Enjoy!