Chimichurri Sauce

Has the pace of the world gotten faster? It feels like it's gotten faster. My brother tells me that it's because we live in a new age of "internet hyper-connectivity." 

Last week I stood on the shore of Lake Michigan and felt hard ridges of sand under my feet, the water was clear and cold. We sat on the beach and drank margaritas and soaked in the sun, afterwards my uncle made chicken adobo tacos which we smeared with guacamole and chimichurri and it was the best thing I've eaten this year, maybe ever. 

Lately I find myself repeating something my dad says all the time: "gotta keep the train on the tracks." Which is just a better way of saying "keep it together." Even as the world speeds up and up and up.

Here is a recipe for chimichurri sauce, it is not my uncle's, even though his is better. But it is still very good.  I hope you're having a good week. 



Chimichurri Sauce

from Bon Appetite

1/2 cup red wine vinegar

1 teaspoon kosher salt plus more

3-4 cloves garlic, minced

1 shallot, finely chopped

1/2 cup fresh cilantro

1/4 cup fresh flat leaf parsley

2 tablespoon fresh oregano

3/4 olive oil 

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, blender or cuisinart, whisk in oil in short pulses until just emulsified.