There was the most amazing lightning storm all around us last night.
Tampa is known as “The Lightning Capital of the World”. In reality it gets the most thunderstorms for North America. If the season was longer maybe it truly would be the most for the world but at least it can hold the title for North America.
It rains a lot in Florida in the summer, which isn’t such a big deal since it helps cool off the afternoons. Plus, it just puts on a good show since it’s not just a drizzle, but it’s typically a big storm that passes through for a bit. You always have to remember to leave your windows up!
I did a FB live video of the lightning storm to show off all of Mother Nature’s glory. I had been trying to capture the lightning on Snapchat but it was just too tough to get it at the right moment.
Beside the thunderstorms this summer, I have been enjoying the herbs we have in various containers on the lanai and ones planted outside of it. My dad planted some parsley and it just exploded. We have so much of it so I couldn’t resist the urge to grab a massive handful and make a chimichurri with it.
I also needed to grab some stuff at the grocery store, but the garden fresh parsley was so great to have in there.
A traditional chimichurri is hand chopped, but this version is for us lazy/in a rush folks. I think a hand chopped sauce is stunningly beautiful, but I don’t often have time for that. This blender sauce makes the ingredients just as fine and smooth, but the appearance is different. This makes it look more like a pesto, than a sauce that includes chopped ingredients that are then mixed into an oil.
I love that this is Paleo and Whole30 complaint too! It adds so much flavor without all the typical no no’s that you have to avoid- soy, sugar, dairy, gluten, etc.
I have even used it as a zesty salad dressing one night. Not the intended use for it, but it was still dang good. I like things with a bit of zip, especially when doing Whole30. I think that the lack of sugar makes me crave the spice and heat from salsas, hot sauces, and things like this.
You’ll be adding this vibrant green sauce to everything you eat now. It’s time to fire up the grill, slap a steak on it, and then drizzle this all over that sucker.
2 minute Chimichurri Sauce
Makes about 2 cups of sauce
- 1 large bunch fresh cilantro
- 1 large bunch fresh flat-leaf parsley
- 1/4 Cup fresh oregano
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves
- 1 shallot, roughly chopped
- 1 Fresno chile or (red) jalapeño, de-stemmed and de-seeded
- 1/2 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- Combine all of the ingredients in a food processor or blender. Blend until all the ingredients are finely chopped and incorporated. Store in an air-tight container.