Thursday, January 17, 2013

¡Me encanta el chimichurri de Geoffrey!

Chimichurri over poached eggs...take that Hollandaise!
You can get through life without knowing how to tango, speak Spanish, or navigate the cosmopolitan streets of Buenos Aires...but you simply cannot go through life without knowing the savoury succulence that is chimichurri.

Chimichurri is an Argentine steak sauce...but I use it on everything from warm new potato salad to baked chicken.  It adds immense flavour and vibrant colour to any dish.  It is ambrosial, or more likely the pre-Columbian equivalent.  Panchamama and Viracocha want you to try this sauce.

And, unlike butter, chimi is fresh and want this in your fridge.

Mi primo Geoffrey's Amazeballs Chimichurri

6 cloves of garlic
1/3 of a cup fresh flat-leaf parsley
2/3 of a cup fresh cilantro
2 teaspoons fresh oregano
1 teaspoon sea salt
1/2 teaspoon chili flakes
1/4 cup red wine vinegar
1/2 cup olive oil

Just so you know, exact measurements aren't necessary...I usually approximate the green stuff.  I do, however, measure the olive oil so that I can track the calories.  Throw the garlic and olive oil in the food processor first and pulse until the garlic is pulverised.  Then toss the rest of the ingredients in there and combine.  Y ya está...chimichurri!

De nada.

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