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 cooking instructor, nutrition nerd, author, photographer, and culinary coach. Whether through my posts here, the Healing Green Broth 30-Day Challenge, or Project Vibrancy Meal Plans, I love nothing more than sharing nutrient-dense, anti-inflammatory, flavor-bomb recipes with you and spreading the word that nutritious and delicious go together! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
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