Chimichurri Sauce

 

In our Summer 2018 issue of Silver and Gold, we shared a fantastic article on the benefits of using herbs for more than flavouring food. Herbs can be used for medicinal purposes as well, and have been the staple of many medicines (natural and synthetic) for over 5,000 years.  Read our article HERE. 

This Chimichurri Sauce is of Argentine origins, and a staple in many of the country's barbecue dishes. It can be easily prepared using a few fresh herbs, and then stored in the refrigerator for later use. Enjoy Chimichurri on top of beef and/or chicken, and even on pork and veal. Chimichurri will add a zest of fresh flavour and will provide some health benefits too.

Enjoy this recipe, from our kitchen to yours!

Ingredients

• 1 cup fresh Italian parsley

• 1/2 cup olive or grapeseed oil

• 1/3 cup red wine vinegar

• 1/4 cup fresh cilantro

• 3 garlic cloves, minced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

 

Method

Use a food processor or blender to slightly mince all ingredients together – leave slightly chunky.  Cover and let stand for 1 hour, then serve overtopsteak, barbecue chicken for a refreshing sauce!

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