Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I love a quick, flavorful sauce. They have a way of brightening a dish and adding a punch of flavor. Even better is when those sauces are easy to make and require no cooking. Such is the case with the Argentinian sauce, chimichurri.
This sauce is typically served with a great piece of grilled steak but it has so many more uses. Some of my favorite ways to use it are to serve it as a pasta sauce, top a soup or beans with it, serve it with grilled or sautéed veggies, or use it as a salad dressing.
Here is my go-to recipe. It may not be perfectly authentic but it is the perfect flavor for me. I typically just go with the dried ingredients but every now and then I spoil myself with fresh, which really is better. The only fresh ingredient I consider mandatory is parsley, although I have a substitute for that too in a pinch.
Note, I put the order of the ingredients from dry to wet to make using the teaspoon set easier. You're welcome :)
Ingredients
- 2 cloves garlic or 1/2 tsp dried garlic powder
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp crushed red pepper
- 1/8 tsp black pepper
- 1/4 tsp coriander or 2 tbsp packed fresh cilantro
- 1 tsp dried oregano or 2 tbsp fresh
- 1/4 cup packed fresh parsley (recommended but could sub 2 tsp dried parsley with 1/4 cup packed fresh spinach)
- 4 tbsp olive oil
- 1 tbsp red or white wine vinegar
- 1/2 tbsp lemon juice
Directions
- Put all the ingredients in a Cuisinart or blender. My favorite tool is a mini Cuisinart that I got as a gift one year.
- Pulse the ingredients to make sure everything mixes evenly and no parsley stems get stuck. Then blend on high for a few seconds until smooth.
- Pour into a bowl and serve.
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