Chimichurri, I heart you

Gabe and I made a nom the other day with our sad little grill.

sad. wee.

It was very tasty. Menu: grilled pork chops with chimichurri sauce and a spinach salad with feta and warm, grilled peaches. I discovered that I love chimichurri and I will heretofore nom it with everything.

chimichurri. drool.

Ingredients (Chimichurri, adapted from the "SavorySweetLife" blog, here):
- 1/3 c. extra virgin olive oil
- 2 tbsp. water
- 3 tbsp. fresh lemon juice
- dash of red wine vinegar
- 1/4 c. shallots, minced (or onions)
- 2 cloves of garlic, minced
- 1/2 c. fresh parsley, chopped very fine
- 1/4 c. (or a little less) basil, chopped very fine
- a couple pinches of dried oregano and thyme
- a couple pinches of salt and pepper

The easy way to prepare this is to put everything in a food processor, instead of mincing everything up. I do not have a food processor though (sadface). Hence, mince-mince-mince-mince-mince-mince-mince-mince-gaahhh...

We rubbed the pork chops with olive oil, dried thyme, salt, and pepper and then grilled them a few minutes on each side.

The salad was yummy. Halve the peaches and then drizzle a little olive oil and salt and pepper on the cut side. Then, grill them up. Perfecto with crumbled feta and spinach. We went with a very simple vinaigrette for the dressing.