Recipe: Chimichurri Sauce
Chimichurri sauce time. What is chimichurri? Well, it’s a South American sauce that is used with grilled meat – and, it’s fresh and delicious! Try it today.
I first saw chimichurri when I watched Master Chef this summer. It was the firefighter challenge and one of the contestants kept bragging about this awesome chimichurri sauce they could make that would compliment the NY steaks well. This beautiful green sauce is so bright and I love the vibrant colour. Plus, it tastes amazing, too! This recipe is a simple one that highlights the cilantro while keeping the sauce balanced.
Ingredients
- 2 bunches of cilantro
- 1 lime, juiced
- 3 garlic cloves
- 4 tablespoons of omega oil (or olive oil)
- sea salt
First – juice your lime. Notice the old fashioned juicer? Such a great find…and it still works!
After juicing the lime, in your Vitamix, or food processor, put in the lime juice, garlic, and then the cilantro (in that order). Let it rip….
The cilantro should be finely chopped. Now add in half the oil. Pulse a few times. Is it really chunk and not consistent? If so, add the remaining oil. If it’s mixed well and consistent, then you chimichurri is ready for seasoning. Add in some sea salt. Taste. Fresh, right?
Grill up some NY steaks, or try a filet roast or leg of lamb with simple seasoning and let the chimichurri bring the flavour.
Eat up and enjoy!!
Recipe
Chimichurri Sauce
Ingredients
- 2 bunches of cilantro
- 1 lime juiced
- 3 garlic cloves
- 4 tablespoons of omega oil or olive oil
- sea salt
Instructions
- First - juice your lime. Notice the <a href="https://3ten.ca/garage-sale-juicer/" target="_blank" rel="noopener">old fashioned juicer</a>? Such a great find...and it still works!
- After juicing your lime, in your Vitamix, or food processor, put in the lime juice, garlic, and then the cilantro (in that order). Let it rip.
- The cilantro should be finely chopped. Now add in half the oil. Pulse a few times. Is it really chunk and not consistent? If so, add the remaining oil. If it's mixed well and consistent, then you chimichurri is ready for seasoning. Add in some sea salt. Taste. Fresh, right?
