Chimichurri Sauce

This sauce is a favourite of my husand’s. He orders it at every restaurant that has it to accompany everything!

With my garden coming into full harvest time and the herbs doing so great this year, I decided to try to make it and see if it would live up to his expectation/chimi standards. To be honest, I hadn’t really ever eaten it before, but it looked like something I should be able to delve into since I had most of the ingredients growing just outside my door. (Plus the ingredients are readily available at the grocery store). My motivation also comes from my aversion to buying things that are jarred that I don’t really know what’s in them or how long they have been sitting on the shelf. If I can master it in my kitchen – big win for me!

This kitchen experiment went even better than I thought – I’m now a chimichurri convert! I loved it and now I too want to put it with everything! It’s tangy, a touch spicy (garlic) and full of the healthiest and healing ingredients – that makes it a superfood in my books! Oh – added bonus – with a food processor – so so easy to make!

Ingredients

Servings 12

  • 1 bunch flat leaf parsley
  • 1 bunch basil
  • 1 bunch fresh oregano leaves
  • 1 bunch fresh thyme leaves
  • 2 cloves garlic crushed
  • 1/4 chili pepper (mine was super mild - reduce if its too hot)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. sea salt (more to taste if needed)

Method

Place your fresh herbs in food processor and pulse until they break down (if doing by hand - chop chop chop). Add the rest of the ingredients and blend again until it comes into a loose sauce consistency. Taste - adding salt, lemon juice or oil to you liking. Hint - salt counter-acts bitter taste - so if your herbs are too bitter you just add a bit more salt to it.

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