Recipe for Chimichurri at Dara & Co./Minnesota Monthly Magazine.
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Hi Dianne - Thank you for the kind comment, I really appreciate it. Hahaha, I'm glad you like the name Fresh Tart. How lovely of you to include a link on your site and yes, do check back! I'd be thrilled :)
Hi - you've got a beautiful site and I will be back for more looking when I have a little more time. Your recipes and photos are all gorgeous but I think the name "Fresh Tart" was enough for me to fall hard. I will be posting a link on my site.
Hahaha, I imagine you'd love it with lots of fresh veggies. Thank you!
It is essential that I try this sauce - on everything!
Maybe what's missing is the fruit I'd never heard of! It wasn't really sweet, but it definitely smoothed everything out. We might be in the same boat :) Even if this is only an approximation, I'm enjoying the bright taste with my morning eggs. Mmm gallo pinto. Thanks for the note!
I fell in love with chimichurri when I went to Nicaragua three years ago (Pacific coast). I've tried many times since then to make it at home but there is always a little something missing. I wish I knew what it is.
I'll give your recipe a try even though it's not the Central American version. It looks so good. I'm sure it will be delicious with roast chicken and gallo pinto (another thing I fell in love with in Nicaragua - so good for breakfast with a simple omelet and hot sauce).
My grandmother's - thank you. It's fun to pull it out, polish it up, and see it in a photo. Thanks for noticing!
Oh YUM! I love you silverware!
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
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