Chimichurri Sauce
Ingredients
- 1 cup Fresh Coriander , leaves on their stem, big stems removed
- 1 cup Fresh Parsley , leaves on their stem, big stems removed
- ½ cup Fresh Basil , leaves picked, home grown
- ¼ cup Fresh Mint , leaves picked, home grown
- 10 sprigs Fresh Thyme , leaves picked, home grown
- 1 Shallot , finely minced
- 1 Green Chilli , medium heat, deseeded and finely chopped
- 80 ml EVOO , extra virgin olive oil
- 50 ml Red Wine Vinegar
- 30 ml Lime Juice , or Lemon if Lime n/a
- 1 Lime Zest , or Lemon if Lime n/a
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Add in the bowl of a high-speed blender or food processor all the ingredients, except the seasoning and pulse for a few times without overdoing it. You want a nice chopped mixture and not a ‘cream’. Season with the salt and pepper to taste and pulse once more.