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Foodie Fridays: Basil Chimichurri Sauce

Even though Josh and I have been running around like crazy, trying to get things ready for the wedding, we still need to eat. Weird, but true.

Money is tight because of wedding related shenanigans, so one night I was determined to make us a good meal using only what we had on hand. I threw some pasta in a pot, and cooked some frozen shrimp, chorizo, and bell peppers.

The beauty that tied it all together and made it a rather tasty meal?

Basil chimichurri sauce.

Traditionally chimichurri is parsley, not basil. I have a deep seated hatred for parsley however, as does Josh (so meant for each other), so when I saw a version made with basil instead, I might have clapped my hands in delight. We have a TON of basil growing right now, so this was a great way to use some of it.

Basil Chimichurri Sauce

  • 1 cup finely packed fresh basil leaves
  • 3 cloves garlic, peeled
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Put all ingredients into a food processor and blitz thoroughly. Season to taste.

We just spooned some of this over the pasta and toppings, and settled in for some quality Harry Potter watching (yup, I’ve got Josh addicted to the movies now. I win!).


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