Chimichurri Sauce

I don’t think I can begin to explain to you how much I love my herb garden.  I have been hovering over it these last few days, watching as the thyme, oregano, parsley, chives, and tarragon, winter savoury and mint are starting to take shape and grow.

It is so easy to grow herbs…if you have a bit of space in your yard, you should try it!!  Most herbs are perennial, which means they will come back year after year.  Most herbs are also a native species, which means they will tolerate heat, drought and cold winters.  It also means that you don’t have to fuss too much with fertilizer, water, etc.  Most herbs  grow into beautiful plants and flowers–so by early summer you not only have a very functional culinary delight, but a beautiful garden too!  So easy!

~here is an easy sauce I made tonight–the herbs of course were fresh from the garden!–very tangy, it is great in a sandwich, on a burger, as a chicken marinade, you name it!

Chimichurri Sauce 
you can make as much or as little as you want–just adjust the quantities you put in!

Mince very finely the following:
2 tbsp fresh parsley
2 tbsp oregano
1clove garlic
1tbsp chives

Add:
a squeeze of lemon
2 tsp red wine vinegar
3 tsp olive oil
S&P to taste
crushed red chilies

Mix well and let sit at least 20 minutes before using.  Feel free to adjust the herbs to your own liking.