Chimichurri is that wonderful, fresh sauce that brightens anything it comes in contact with. Traditionally made with olive oil, lots of fresh parsley, lemon, garlic and shallots, it's most often used as a sauce on grilled meats and fish, but I've found that keeping a little container of it in the refrigerator allows you to dress up even the most basic of leftovers. Popular among many Latin and South American countries, I love chimichurri because it's so easy to make and it's essentially season-less: You can find lemons and parsley pretty much year-round. You can most certainly make this sauce in a food processor or a blender, but I find that hand chopping it to make it chunkier is so much more enjoyable than facing a thin, uniform sauce. And I like to make it in small batches, even if I'm having quite a few folks over. I think it tastes better this way. If you're a vegetarian, never fear: try this sauce on grilled veggies, tofu, stir it into egg salad or your favorite whole grains.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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