Man, sometimes I understand why people share a lot of their lives on social media, I am always tempted. It really is a therapy to share –obviously there are many different ways to do that. Romney had an incognito twitter account that nobody knew of lol, I only know of this just recently. I get it when someone has the need to put stuff in a trash can, maybe I’m suppressing myself as well. I feel like sharing today. Two things that have been on my mind this week: I feel for people, I really do, not only because I’ve experienced many difficult things being an immigrant, but also I’ve lived my most of my life in my birth country, I know how hard it could be –not justifying anything to be clear. I just know that we can only do our best, life is a boomerang and I know the Greatest is watching over his children. Pray, stay focused, do what is right.
Another, maybe less consequential in terms of life and its swirls, is how hard it is to be a business owner, i it’s not for the faint of heart, really. Just one day at a time, working, hoping.
Now onto the recipe, I love chimichurri, my sister makes it regularly and is the one that showed this wonderful thing. I use it to top many dishes it makes wonders. It is super simple to make and it does not have crazy unusual ingredients.
What is Chimichurri?
I believe somewhere is Argentine this was created– they eat lots of meats and this goes really well with meats. It is made mostly from basil, oil, and tangy ingredients like lemon and vinegar.
How to make Chimichurri step by step
- Start by cutting all of your parsley and add to a bowl.
- Add vinegar, minced garlic, olive oil, and lime.
- Season with oregano, salt and pepper and paprika –the last is optional.
- Wait for about 30 mins or more to serve, the parsley will be wilted and ready to top.
How to Serve
Serve over any meat, preferably red meat. However, I’ve used it over ground turkey and grilled chicken and it’s fantastic!
How to Store
Store in an airtight container I would say up to two weeks.
Simple Here-to-stay Chimichurri and Other Thoughts
Ingredients
Instructions
- Start by cutting all of your parsley and add to a bowl.
- Add vinegar, minced garlic, olive oil, and lime.
- Season with oregano, salt and pepper and paprika –the last is optional.
- Wait for about 30 mins or more to serve, the parsley will be wilted and ready to top.