Chimichurri Sauce Traditional Argentinean sauce
Typically used to accompany grilled meat. There are several variations so play around with ingredients to suit your taste.
Serve with Flank steak, grilled fish, grilled chicken or roasted asparagus and red peppers.
Can also be used as dip with veggies like Cucumbers, Celery, and Cauliflower, red orange or yellow peppers. (All Phase 1 veggies)
- 1 bunch of Cilantro
- 1 bunch of parsley
- 3 garlic cloves
- 2-3 Limes (zest and juice)
- Hot Chilies – fresh serrano’s or dried pepper flakes or sweet red peppers.
- Sea salt
- Olive oil – drizzle
In a blender or food processor, chop the cilantro and parsley, Add garlic, chilis, red pepper, lime juice and a drizzle of olive oil.
Blend until the consistency of chunky tomato paste, salt to taste