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.

Related Recipes:

1. Garlic Asparagus Eggs

2. Roast Salmon

3. Slow-Cooked Roast Lamb Pot

4. Salmon Hand Roll (Temaki Sushi)