Chimmichirri

Of all the tastes, I am a "sour" lover. I can't get enough of acidic food. Salt and vinegar chips. Any type of pickle. Lemonade. Fresh salsa. 

This is why I love chimichurri sauce. It's almost like the thickest, most flavourful vinaigrette you can imagine. The pesto of the latin world, if you will. You can spoon it over meat, fish, vegetables, pasta, eggs ... anything...


Recently, Calvin grilled us some steak to put over a tossed salad and I asked Oliver to whiz us up some chimichurri in the food processor. It was amazing.

Ingredients
1 cup fresh cilantro and parsley, combined (If you prefer one over the other just make it the majority, I like half and half)
1/2 cup neutral oil, like grapeseed
1/3 cup red wine vinegar
3 cloves of fresh garlic
a pinch of red pepper flakes
1/2 tsp each cumin and sea salt
a big squeeze of lime juice

Method
1. Just throw everything in the food processor and buzz until combined!