Chimichurri is by far one of my favourite condiments.  It’s bursting with fresh, bright and bold flavours and its the perfect way to use up big bunches of fresh herbs.   Here I share a basic recipe using both cilantro and parsley.  However, you can easily add other fresh herbs like mint or basil.  It is mostly known as a great accompaniment to grilled steak but it works equally well tossed with grilled vegetables or mixed into potato salad.

INGREDIENTS

2 cloves garlic, peeled

1 large shallot, peeled and quartered

1 jalapeno, cut in half (remove half the seeds and pith to make it less spicy)

3 cups cilantro, leaves and stems roughly chopped

3 cups parsley, leaves and stems roughly chopped

1 tbsp lemon juice

1 tbsp red wine vinegar

3/4 tsp salt

1/2 cup canola oil

COOKING INSTRUCTIONS

1. Add the garlic, shallot and jalapeno into a food processor that has been fitted with the multi-purpose blade. Pulse until all the ingredients are finely chopped.

2. Add in the cilantro, parsley, lemon juice, red wine vinegar and salt and puree while slowly streaming in the canola oil.

3. Scrap down the sides of the food processor and blend again until everything is well combined.

Tip: Always taste for seasoning and add more lemon juice or salt as required.  You can also thin the chimichurri out a bit by adding more canola oil.

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