Recipe from the restaurant: Chimichurri Sauce

Chimichurri Sauce

Chimichurri sauce it’s a South American condiment, similar to pesto, that goes well with grilled steak, fish, lamb, chicken or vegetables and also can be used as marinade.

The good thing about it here at the Lodge is that we can make use of the parsley that is growing like crazy in our gardens right now, everything else we are either growing or have in our pantry.

This recipe is basic but the combinations and variations you can come with are endless, have fun!

PREP TIME: 8 mins
TOTAL TIME: 8 mins
SERVINGS: 4 servings

INGREDIENTS

- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 cup firmly packed fresh coriander leaves
- 2 tablespoons fresh oregano leaves
- 2 to 3 garlic cloves roughly chopped
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 red chili deseeded and roughly chopped
- Zest and juice of 1 lime
- 1/8 teaspoon fresh ground black pepper
- 1/2 teaspoon sea salt

METHOD 

1. Place all the ingredients in a blender and process with several pulses until a thick consistency.
2. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week in the chiller but we do prefer make it just before service.

Enjoy it!