I love food that is bursting with flavor. And I like lots of all the things–lots of flavor, lots of food, lots of laughter and chatter while eating. I don’t like sitting in a restaurant waiting for my meal only to be delivered a “just what you need but not more than that” serving of food. My disappointment, especially if hangry, can be extreme, and I have to work hard to hide it; likewise, all will be forgiven if the meal is awesome and I’m not hungry afterwards. (Have you ever left a restaurant still hungry, even after spending lots of money on the meal? It’s the worst.) Anyway, of course I’m not advocating for food wastage in restaurants, that would be awful, and I like to eat out just as much as the next person, but my appetite for real, awesome food (and lots of it) is one of the main reasons I like to grow my own food (whatever I want!) and cook my own meals (with all the things!) and throw my own parties (for all the people I love!).

I like flavor, flavor, flavor, so much good flavor that you just want more of it.

Spring Chimichurri Sauce

Enter my Spring Chimichurri Sauce. Like all my herbed concoctions (for example, my Spring Herb Pesto with Roasted Walnuts), this one is flexible and meant to be adapted to what’s in season now; you can mix and match what’s in your garden or fresh in the produce aisle and play around with the ingredients to get things to your liking. Although chimichurri is traditionally made with parsley, you can really make it with any of your favorite herbs. This one is made with parsley, cilantro, and mint, with a hint of thyme. As usual, it’s gluten-free, and this one is vegan, too. Additionally, while a lot of the flavor comes from spring onions (and their tops), you can swap those out for a couple of small shallots and some scallion tops instead.

How to Use This Spring Chimichurri Sauce

I like to use Spring Chimichurri Sauce as a marinade for fresh seafood or my favorite protein. Additionally, I make enough to have plenty of leftovers to use throughout the week–I’ll drizzle the sauce over a bowl of grains and greens; top fresh pasta with a generous serving of it; put a few spoonfuls in a cup of soup for a pop of fresh flavor; or swap out my usual salad dressing for a drizzle of it, instead. Chimichurri is a great dip amendment, too–just swirl into a bowl of mayo, sour cream, or hummus, and you’ve got a perfect dip to serve alongside veggies or chips.

Spring Chimicurri Sauce Recipe

• 1 jalapeno, diced
• 1/2 cup chopped cilantro
• 5 medium cloves garlic, chopped
• 3/4 cup chopped parsley
• 1/2 cup chopped mint
• 1/2 cup chopped spring onions (white parts) or a couple of shallots
• 3/4 cup chopped green onion (scallion) tops
• 1 Tbsp chopped fresh thyme
• 1 cup extra virgin olive oil
• 3/4 cups red wine vinegar
• 1 tsp fine sea salt, or a bit more if it’s coarse, plus more, to taste, if necessary
• 1/2 tsp freshly ground pepper, plus more, to taste, if necessary

Chop all raw ingredients and mix in a large bowl, or process all raw ingredients in a food processor (if using a food processor, be sure to keep the ingredients chunky, not smooth like a paste or pesto).  Add olive oil, red wine vinegar, sea salt, and ground pepper. Stir, let sit for a few minutes, and taste. Amend as necessary. Store in a large glass jar, allowing to sit for several hours, if possible, before use, as the flavors meld and deepen. Store in refrigerator for up to a week.