There are no rules about when or where you can use this versatile condiment to bring a splash of flavour and pleasing contrast to your culinary creations! By using exceptional ingredients, even in simple applications such as this, a high level of refinement can be obtained. Using some of the finest, freshest olive oil on the planet, such as Olive Us early harvest Ultra Premium extra virgin olive oil, you’ll create extraordinary, vibrant Chimichurri sauce!
This tangy, versatile sauce can enhance the flavour of almost anything! Use it to illuminate dishes such as grilled vegetables, roasted or grilled meats, poultry, pasta, seafood, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. Bring some life to the party with your Chimichurri!
Ingredients:
1 cup firmly packed fresh flat-leaf parsley leaves
3 medium garlic cloves
3 tablespoons of packed fresh oregano leaves
1/3 – 1/2 cup Olive Us Ultra Premium Certified Extra Virgin Olive Oil
2 tablespoons Olive Us Champagne Vinegar or Olive Us Barrel Aged Red Wine Vinegar
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Directions:
Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.
Scrape the chimichurri into a bowl and adjust the seasonings as desired. This can be served immediately but gets even better when flavours meld for a few hours in the fridge. However, if chilled, return to room temperature before serving.
Keeps well for up to three days covered and refrigerated. Also freezes well for future use.
Makes approximately 3/4 cup of sauce.
Thanks to Rachel Bradley for sharing her special recipe!