Chimichurri Sauce
Fresh, bright and zippy! This sauce traditionally pairs with grilled steaks but is also perfect with chicken, fish even grilled vegetables. Use it as a dipping sauce for fondue, in pasta salad or to spruce up grilled sandwiches.
Ingredients
- 1 cup of chopped parsley
- 3 cloves garlic chopped fine
- 1 tbsp dried oregano
- 1/3 cup of olive oil
- 2 tbsp of red wine vinegar
- Juice of ½ a lemon or more to taste
- 2 tsp lemon zest
- 1-2 anchovies finely chopped
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- Finely chop parsley, mince the garlic and anchovies and zest the lemon.
- Combine all of the ingredients and mix well.
- Allow the sauce to rest for at least ½ an hour to allow the flavours to blend.
Notes
Best served at room temperature
Note: If using a food processor, use short pulses and don’t over blend . Chimichurri should be slightly chunky and spoonable not smooth like pesto.
Note: If using a food processor, use short pulses and don’t over blend . Chimichurri should be slightly chunky and spoonable not smooth like pesto.