Chimichurri Sauce
What to do with all your beautiful summer herbs? Make Chimichurri of course. And I’m so glad I did. Goes wonderfully with Skirt Steak, or just about any protein. Eat outside and enjoy this wonderful month of June.
The traditional way to make a Chimichurri is to finely chop all your ingredients, or crush in a pestle and mortar. By all means, knock yourself out. This food processor version is just much less tedious. Store in an airtight container in the fridge for up to a week and/or freeze.
The raw uncooked, unfiltered nutrients from the fresh Herbs, Garlic, Shallot, Vinegar and Olive Oil make this sauce potently anti-inflammatory, anti-viral and bursting with vitamins and minerals.
For Fish, since it’s more delicate I recommend heating your Chimichurri up for a minute or two before pouring on top, otherwise, best served at room temperature. You can add this to just about anything, including veggies, pasta and rice.
Organic Ingredients: Makes approx. 2 cups
2 Cups Homegrown Cilantro, leaves only
2 Cups Homegrown Parsley, leaves only
1 Cup Homegrown Oregano, leaves only
1 Large Shallot, peeled
4 Garlic Cloves, peeled
1/4 Cup Red Wine Vinegar
1 Cup Extra Virgin Olive Oil
1 or 2 Dried Red Chilies, no stem
1 Heaped Teaspoon Celtic Sea Salt
Method:
Combine Shallot, Garlic and Red Wine Vinegar in a food processor and blitz for 20 seconds. Leave for ten minutes. Add in Cilantro, Parsley, Oregano, Salt and Chili and blitz until mostly smooth but with a little texture while slowly pouring in your Olive Oil. Cover and refrigerate for 30 minutes while the flavors settle. Drizzle over Steak or your favorite grilled protein.
Oregano, Cilantro and Parsley, just picked.
Ingredients, mise en place.
Chimichurri served on Flank Steak with Corn on the Cob and Roast baby Potatoes.