Recipe: Chimichurri from Boulevard Bread Company

We’re officially in go mode with Ditch the Keys Week, an event dedicated to spreading the word about alternate modes of transportation in order to better our air quality. Eight days of biking, carpooling, telecommuting and more await participants, along with discounts from various local businesses.

One of the restaurants in that lineup is Boulevard Bread Company (Ditch the Keys participants get 20 percent off all coffee from 7 a.m. – noon), and the team there has offered up this delicious chimichurri sauce recipe to celebrate. Enjoy!

Chef’s note: Add this dish to prepared flank steak and pair with your favorite seasonal vegetables such as corn, spinach or red potatoes.

 

Boulevard Bread Company’s Chimichurri

Ingredients:

  • 1 small red onion, diced

  • 1/4 cup red wine vinegar

  • 2-3 cloves garlic, minced

  • 1 small jalapeno, diced

  • 1 bunch cilantro, minced

  • 1 bunch parsley, minced

  • 1 small bunch oregano, minced

  • 1/2 cup olive oil

  • 1/3 cup lime juice

  • salt and pepper, to taste

 

Instructions:

Dice small red onion and soak in red wine vinegar for about an hour. Set aside.

Combine all other ingredients in food processor and pulse to desired consistency.

Add salt and pepper to taste.

Strain red onion and mix with herb mixture.

Taste test for a pleasant level of acidity.

(Pro tip: If mixture is too acidic, add a little more olive oil. If it’s not acidic enough, add a little more lime juice.)

 

For more information on Ditch the Keys Week, visit the website and join the conversation on Facebook

 

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