{"id":3465,"date":"2017-07-26T19:45:50","date_gmt":"2017-07-27T01:45:50","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3465"},"modified":"2019-02-01T14:33:23","modified_gmt":"2019-02-01T21:33:23","slug":"chimichurri-sauce-parmesan-spinach","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/chimichurri-sauce-parmesan-spinach\/","title":{"rendered":"Chimichurri Sauce with Parmesan and Spinach"},"content":{"rendered":"

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The Best Chimichurri Sauce<\/h1>\n

If you don’t already know, Chimichurri Sauce is a recipe developed in Argentina.  It’s got fresh garlic, green herbs and a spicy kick.  It’s traditionally served over steak but you can use it for many things.  It is my understanding that the local Argentine’s have been brought up with this sauce, on the dinner table, for every meal.  It’s considered a condiment, like salsa or ketchup, and it is absolutely fantastic.<\/p>\n

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My Chimichurri Sauce is Different<\/h2>\n

In this recipe, I’m going to show you a little twist.  As you read in the title, I like to add Parmesan and Spinach but those are the only changes I’ve implemented.  For example I use Green Onion instead of Red, Lime instead of Lemon, Balsamic instead of Red Wine Vinegar.  So as you can see, it’s more of a Tomato\/Tomato thing.  The real major difference is the addition of the Parmesan cheese, the Baby Spinach and the Worcestershire.  The cheese adds richness, the Worcestershire adds bite and the spinach bulks it up and smooths the flavor out so that it’s not overwhelming on the pallet.  Oregano and Cumin are two other fun ingredients that some like to add to their Chimichurri Sauce, so might want to consider those as well.<\/p>\n