Chimichurri is a green sauce that’s delicious served with lamb, flame-grilled steak, or as a condiment in a chicken wrap. This recipe is so easy to prepare that you’ll just want to use fresh ingredients, to serve with your grilled meat.
There’s no need to discard the stalks of the herbs. They’re full of flavour too, so don’t let them go to waste. They’ll blend smooth, so you won’t see them in the sauce.
Ingredients (makes 200ml):
Remove skins of the shallots and garlic, and add to the OmniBlend jug. Remove seeds and membranes of the jalapenos, and wash, then add to the jug too. Wash the herbs, and pad dry with kitchen towel. Add the herbs to the jug, along with the vinegar and olive oil, and a grind of salt.
Place the lid on the jug, and insert the tamper. Blend on low for about 30 seconds.
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