Chimichurri is a classic South American condiment. It has moved up the ranks to become one of my all time favourite steak sauces. I love the punchy combination of fresh herbs and red wine vinegar. This is a great sauce for anyone on a detox as it is free of wheat, gluten and dairy. If you like extra heat, you can spice it up by adding your favourite diced chilli.
CHIMICHURRI
Serves: Makes ½ cup.
Ingredients
- 100mL extra virgin olive oil
- 3 tbs red wine vinegar
- 2 garlic cloves
- 1 cup flat leaf parsley
- ½ cup coriander
- ½ tsp cumin
- 1 tsp sea salt flakes
- Pinch of cracked pepper
Instructions
- Combine all ingredients in a food processor or Thermomix (8 sec/speed 6) and blitz to form paste.
Chef John, I have been meaning to ask you this, and this recpie reminded me. One of my favorite toppings for grilled wild salmon is Avocado Butter, the recpie is from Alton Brown, saw it on Good Eats. Unbelievable. Wondered if you have ever tried it, and would love to see you give it your own spin. It just seems like something you would make.I plan on trying the Chimichurri on my next round of Salmon…