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
- 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.
- Taste and adjust the seasonings. Transfer the chimichurri to a covered container. Refrigerate for up to 3 hours to meld the flavours.
- Bring to room temperature before serving.