Chimichurri sauce

Chimichurri sauce

Chimichurri sauce, an amazing condiment to be used on steak, fish, sausages, chicken, and anything that comes off the grill this summer. Also excellent for a marinade. The beautiful thing about this recipe is that the ingredients don’t change but you can pretty much “eyeball” everything and purée or chop to your preference. In my recipe, I use a food processor. You can also use a blender on low or a mortar and pestle. 


Ingredients

1 tablespoon of finely chopped oregano

2 bunches of cilantro tops chopped finely

1 bunch of Italian parsley tops chopped finely (save the stems of both for stocks and soups!)

1/4 cup of red wine vinegar

1 cup of good quality virgin olive oil

3 garlic cloves minced 

1 shallot diced   

1 teaspoon of Red Chile flakes 

Salt to taste 


Directions

Combine all and mix thoroughly in a food processor on pulse or medium setting for 10-30 seconds (or until shallot and garlic are thoroughly mixed in), and you are ready to serve as beautiful confinement to add a fantastic flavor and elevate almost any protein.

Drizzle on steak or serve as a side dish for your guests to take as much as they desire.

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