Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.
Yield: Makes about 2 cups
a bunch parsley
a bunch cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeno pepper, seeds removed
1/4 cup red wine vinegar
1/2 cup olive oil
a sprinkle or two sea salt
Toss the herbs, garlic, jalapeÃ±o pepper and red wine vinegar into a food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil until a creamy yet chunky sauce forms. Add salt to taste.
Try adding an onion or a spoonful of ground cumin seeds for even more flavour.
You can fill more than Half Your Plate and create your own salad with this recipe. Chefs know that the art and craft of filling a salad bowl is one of the greatest expressions of the culinary arts. Home cooks love how easy it is to cram the salad bowl with healthy flavours. Everyone enjoys emptying the bowl. You’ll love knowing you have plenty of delicious dressing leftover for the next salad and nothing beats impressing yourself in your own kitchen! This one was custom created by Honorable Lawrence MacAulay with Chef Michael Smith’s coaching!
There's no need to slave over the stove or make a run to the supermarket the next time you're inspired to fire up the grill. Spicy, savoury BBQ sauce is only minutes away by simply stirring together a few pantry staples. Slather it on slow-roasted ribs, spoon it over pulled pork, or simply serve with your steak.