Wow! You can use this sauce on anything that needs a bit of a fresh kick. I love it and am finding all sorts of ways to use it. Toss through pasta, add as a drizzle to a soup and of course, as intended, drag your charred beef, chicken or fish through the herb garden by adding a good dose of chimichurri. Amp-up the heat with more chillies if you want, or leave them out altogether.
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Need
- 8 garlic cloves
- 1 Bunch Italian parsley
- 1 Bunch coriander leaves (optional)
- 4-5 green chillies, (De-seeded for less heat or keep them in!)
- 1 red onion peeled and halved
- 50 Grams red wine vinegar
- 50 Grams lemon juice
- 1 Teaspoon dried oregano
- 10 drops doTERRA black pepper oil or freshly cracked black pepper, to taste BUY
- pink salt flakes to taste BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place all ingredients except the oil into the Thermomix bowl and blend 1 min/speed 8.
- 2
Add the oil through hole in lid and blend 10 seconds/speed 6.
- 3
Store in airtight container in the fridge until use. Ideally you should use it within 3 days.
- 4
It is so easy to make that I don't recommend keeping it very long. You could freeze any leftovers and use in soups, stews or salad dressings.
