Cilantro Chimichurri

This is our version of the famous Argentinian condiment. Argentinians put it on everything! It’s like summertime in a bowl, and great with anything grilled or fried and a nice change from regular salsa. Try using your own blend of herbs too. Chimichurri is best served the same day it’s made.

Makes about 1 1/2 (325 mL) cups

Ingredients

• 1 cup (250 mL) packed fresh cilantro leaves
• 1/2 cup (125 mL) fresh flat-leaf parsley
• 2 tablespoons (30 mL) fresh mint leaves
• 1 to 2 serrano chilies, seeds removed, finely chopped
• 1/4 cup (60 mL) fresh lime juice
• 1 tablespoon (15 mL) honey
• 1/2 teaspoon (2.5 mL) kosher salt
• 2 tablespoons (30 mL) extra-virgin olive oil

Directions

1. In a food processor, add the cilantro, parsley, mint, chilies, lime juice, honey, and salt, and process until it starts to form a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth. Scrape down the sides of the food processor as necessary.
2. Taste and adjust the seasonings. Transfer the chimichurri to a covered container. Refrigerate for up to 3 hours to meld the flavours.
3. Bring to room temperature before serving.