Saturday, June 4, 2011

Chimichurri Sauce with Pecans

I really like the versatility of this chimichurri sauce. I served it last week with steak, but, it would also taste delicious on chicken, grilled veggies and even pasta! It was a last minute decision to add pecans...I think they really add to the sauce! Enjoy!

6-8 garlic cloves, peeled
1 head of fresh cilantro leaves (minus the little stems)
1/2 c. of fresh parsley leaves
1/2 tsp crushed red chilies
1 tsp pepper
2 Tbl. balsamic vinegar
rind from one small lime, grated on a microplane
juice from above lime
1 Tbl soy sauce
3/4 c. raw pecans
1/3 c. extra virgin olive oil

Get out your blender and throw in everything but the olive oil. Blend well (will be a little thick). Slowly add the olive oil. Blend. Serve with steak, chicken, veggies or pasta!

1 comment:

  1. Kelly, Your blog is AWESOME! Please keep it up in the future, I'm loving the ideas!

    Also, Please put the sausage in the freezer until you cook it!

    Love, Love, Love, Sarah