Traditional Argentine Chimichurri
- prep time10 min
- total time 10 min
This fresh and flavourful condiment can be paired with any grilled meat.
Courtesy of chef Jessica Pelland, Charbar, Calgary
1 cup (250 mL) fresh parsley, roughly chopped
⅔ cup (150 mL) fresh mint, roughly chopped
⅔ cup (150 mL) fresh oregano, roughly chopped
½ cup (125 mL) capers, drained
2 Tbsp (30 mL) olive oil
1 clove garlic, roughly chopped
½ tsp (2 mL) sherry vinegar
½ tsp (2 mL) each, salt and pepper (approx)
1. In blender on high speed, blend parsley, mint, oregano, capers, oil, garlic and vinegar. Add salt and pepper to taste. Serve on any grilled meat.