This time it's for my chimmichurri sauce.
Great stuff chimmichurri sauce, it's so versatile. We use it on seafood and last night, we had it on steak. Tonight, I'm going to put what's left in a salad as dressing with some grilled garlic and chili baby squid. If you'd like the recipe for the baby squid, let me know.
Here's that I do:
- 1 cup continental parsley (finely chopped)
- 1 cup coriander (finely chopped)
- 4 cloves of garlic (minced - more if you like garlic)
- 1 teaspoon of chili flakes (more if you like chili)
- 1 teaspoon of red wine vinegar (optional, I leave it out)
- Salt to taste
- 1/2 cup olive oil
- Once you have everything chopped and minced, add to a bowl. Add salt to taste and olive oil and mix.
- Depending on your taste, add more salt if necessary.
- If you like your sauce a bit more runny, use more olive oil. If you like it less runny, use less olive oil.
That's it. It really is that simple. Chop and mix.
Some people make their chimmichurri sauce into more of a thick paste. If you like that texture, then all you need to do is run it through a blender to get the parsley and coriander blended even more finely, into almost a paste. I personally prefer my sauce a little chunkier with a bit more substance.
I also love garlic, so I tend to use 8 - 10 cloves of garlic, and I love chili, so I use a bit more than 1 teaspoon of chili flakes and a dash of extra hot cayenne pepper. For me, it spices it up but because I can tolerate quite a bit of heat, it doesn't seem that hot to me, just tasty.
As for the salt, if you like more salt, add more salt. I typically use about 3 pinches of salt for this size a serving.
This does make quite a lot of chimmichurri so it's enough for a couple of meals for us.
If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.
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