Chimichurri Sauce | Recipeish | Gustus Vitae
- Yield: 1 full mason jar.
- Time Estimate: 5 minutes.
- Storage Notes: Will keep in an airtight container refrigerated for up to 7 days.
- Difficulty: Easy.
Chimichurri sauce is a bit like coconut water - something that seems so obvious once you have it, and that makes you wonder why it wasn't around before. This quick and easy sauce our favorite compliment, hands down, on steaks, burgers, sausages, you name it. It's also lovely used as a dressing on a simple garden salad, and if we wouldn't get shocked and concerned looks from the people at the BBQ, we'd just straight drink it.
- 2 bunches parsley (the wide leaf kind)
- 1 bunch cilantro
- 2 cloves garlic
- 2 lemons
- 4-6 spring onions
- 2 tbs Green Goddess Seasoning
- 1 tbs Probiotic Ocean Salt
- 2 oz extra virgin olive oil
- 2.5 oz red wine vinegar
- Rinse cilantro, parsley, green onions, and lemon. Bundle parsley and cilantro together, and chop as finely as you can. Reserve in a large bowl.
- Using a microplane, zest lemons into bowl, then quarter and squeeze juice in too.
- Chop ends off spring onions, peel off outermost layer, and chop, adding to bowl.
- Finely slice garlic, then sprinkle Probiotic Ocean Salt on top. Mash down with the knife, and chop again a few more times, pausing to periodically mash down as you do. We don't know the science behind this, but this gives the garlic an incredible flavor that will really lift the sauce. Add to bowl.
- Add in olive oil, vinegar, and Green Goddess Seasoning, and mix everything well together to thoroughly combine. Spoon into a mason jar.
- This is delicious right now, but for the absolute best results, give it an overnight in the fridge for all of the flavors to really come together.
- Serve with a nice rare cut of beef, or our favorite, make an Argentine-style steak sandwich.