Chimi Chimi Bang Bang!

With BBQ season well underway I have the most delicious condiment recipe to share with you. Whether you are grilling steak, chicken, or sausages a big spoonful of homemade Chimichurri will brighten up your plate as well as your taste buds. You can use this Argentinian sauce for a marinade or for a topping on your grilled meats. It is so fresh, garlicky and yummy –  in the words of Guy Fieri “it would even taste great on a flip flop”.

Chimichurri

1 cup fresh parsley

1 cup fresh cilantro

3/4 cups olive oil

2 clovers of garlic

3 tbsp fresh lemon juice

salt and pepper

Puree all the ingredients together in a food processor – will keep in the fridge up to 1 week.

I have also made this sauce with other herbs from my garden. The best thing about it is that you can use pretty much any fresh herb you love. The other day I made the Chimichurri with dill, parsley, and basil all picked fresh from my garden and served it on top of barbecued sausages – it was delish!

 

 

3 Comments

  1. Mom (Joanne Scheel )
    June 15, 2011

    I also was inspired to make the Chimichurri sauce. It was FANTASTIC. I am so proud of you . Thanks Erin

    Reply
    • Erin
      June 15, 2011

      awe mom – thanks for making me smile.. I learned all my cooking tricks from you! xo

      Reply
  2. Top Chef Canada Competitor Dinner | Erin Loves Food
    October 17, 2011

    […] Yucca Chips, Chimichurri, Chorizo, Olive & Asparagus. I have been obsessed lately with Chimichurri and really liked his version. The Chorizo and Olive went so well with the meat! I loved the texture […]

    Reply

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