- prep time10 min
- total time 10 min
- serves 8
Chuck Hughes' fresh and tangy chimichurri sauce is full of fresh herbs and very simple to prepare. Makes about 1 cup.
2 clove garlic
1 shallot, chopped
2 cup fresh parsley and/or cilantro (500 ml)
¼ cup fresh oregano leaves (60 ml)
½ cup olive oil (125 ml)
Juice and zest of 1 lemon
1 Tbsp red wine vinegar (15 ml)
A pinch chilli flakes
Salt and pepper
1. Pulse the garlic and shallot in the food processor until finely chopped. Add the herbs and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the olive oil, lemon juice & zest, red wine vinegar, chilli flakes and stir. Season with salt and red pepper flakes to taste. ?Keep in the refrigerator until ready to serve.
Cook’s note: Make sure to add the liquids to the dry mixture in a separate bowl (not in the blender) in order to attain the correct texture for the chimichurri. Be careful not to purée the herbs, just finely chop them.