Real Food, Real Fast: Chimichurri

Sauce is transformational. It’s the fastest way I know how to turn something so-so into something spectacular. I love to make my own when I have the time, but I like to have a few pre-prepared ones to keep in my back pocket.

I love chimichurri because it is an herb and oil based sauce. I first began using it when I made steak, but have since found many uses for it as a vegetarian (and vegan). There are tons of great recipes online that are easy. It’s also great because you can make a lot and keep it in the fridge as back up.

If you’re short on time, there are great healthy, pre-made options. I love this brand (Haven’s Kitchen) that I stumbled upon at Whole Foods! It has no fillers or extras - just real ingredients preserved naturally by the oil base.

I was in a pinch this week and served this recipe:

Sautéed onion with chopped zucchini, salt and pepper. I tossed in some left over navy beans I made the day before and cooked until they warmed through. I adjusted for salt again, plated it and then drizzled the chimichurri sauce all over. (I’m definitely a ‘more is better’ person when it comes to sauce.) It was a great way to make the meal come together. Mild but packed with flavor!

Try drizzling this sauce over any sautéed veggies, eggs, or even salad as a dressing.