Daniela's Chimichurri

One of the best summer sauces - something that is always great to have in the fridge to use as a dipping sauce, marinade, on meats and grilled veggies as an alternative to bbq sauce, mixed with more vinegar as a salad dressing, or even mixed with some yogurt or sour cream to create a delicious dip! Its so versatile and full of flavour that is easily customizable - watch Daniela in Season 3 Episode 5 of Simply Cooking chop it all up by hand and follow along or throw all the ingredients in a blender or food processor for quick work and easy cleanup.

Ingredients

1 full head garlic or 8-12 cloves (can be substituted for shallots)

1 bunch parsley

1 bunch cilantro

1 bunch basil

1 bunch mint

1/4 cup red wine vinegar or lime juice

1 cup plus olive oil

1- 3 tsp chili flakes (optional)

Generous pinch salt

Steps

Peel garlic, remove leaves from all fresh herbs and discard the stems, chop everything fine or pulse in a blender or food processor, add extra oil if needed to reach desired thickness and season to taste. If you're missing one of the herbs it will be just as yummy without it so skip it! If you have extra herbs on hand like chives, lemon balm, or oregano add it in for a different version! You can use jalapeno instead of chili flakes to make extra spicy or omit all together! Danielas' fave thing to eat it on is a grilled steak!

Daniela's Chimichurri

Total time

Servings

Ingredients

Steps

Recipe Card