Chimichurri {gluten- & dairy-free}

When I was younger, my dad took me out on a date. I don’t remember how old I was, but I do remember it felt special. He took me to La Pampa, an

Argentinian steak house in Hong Kong. It was my first time eating Argentinian food. Even though I have absolutely no recollection of what I ate, the

fondness of that memory is forever associated with Argentinian cuisine.

Fast forward to adulthood, one of our favorite date night restaurants is La Duni, where they serve Latin American food. It might have been the first

time hubby really had Argentinian steak and chimichurri sauce, and it was love at first taste. I immediately knew I had to try and replicate it at home.

I’m gonna go ahead and say that this recipe by Simply Recipes is even better than the restaurant version. Perfectly punchy with the raw garlic, tangy

from the vinegar – it is sooooo perfect with meats and vegetables.

RECIPE:

1 cup fresh parsley

3-4 garlic cloves

2 tsp dried oregano

1/3 cup extra virgin olive oil

2 tbsp red wine vinegar

1/2 tsp salt

1/8 tsp black pepper

1/4 tsp red pepper flakes (optional)

METHOD:

Place the parsley, garlic & oregano in a food processor. Pulse until fine.

Transfer to a bowl. Stir in the remaining ingredients. Serve at room temperature.