This is a great recipe to make when you’ve got herbs in your fridge to use up, or growing in your garden. The bulk is parsley and oregano and we’ll use a smaller amount of oregano as well.
When you’re cutting your herbs up, remember you can cut the parsley and cilantro stems and all- just give them a rough chop to measure, but for the oregano, you’ll want to pull those little stems off the woody stem. It all goes in a food processor and gets chopped up more.
We’ll add in some bright, fresh lime juice which gives it the most wonderful tang.
When it’s done you’ll get this gorgeous bright green mixture. Give it a taste and add more salt and pepper if you want. At this point you can also stir in some red pepper flakes if you like it with a little heat.
I served this over a Snake River Farms Tomahawk Steak, which I kid you not- was the best steak I’ve ever eaten in my life. They are a great source of quality beef (and a local Idaho company) I absolutely recommend!
I also love Chimichurri over Roasted Sweet Potatoes – you can find my recipe for that, by clicking here! Hope you whip this one up this summer!
