I’ve always enjoyed chimichurri sauce when I’ve been served it at restaurants, so I thought it was about time I made some for myself. Turns out not only is it bursting with flavour it’s also incredibly easy to make. It’s been on high rotation in my kitchen recently and I can’t see myself stopping making it any time soon!
- 5 garlic cloves
- 1 green chilli
- 1.5 cups flat leaf parsley
- 1 cup coriander
- Half an avocado
- Juice of a lime
- 1tbs maple syrup
- 1tbs olive oil
- Pinch of salt
- Mince the garlic and place in the bowl of a food processor
- Remove the seeds from the chilli and roughly chop then add to the food processor
- Add the herbs, avocado, lime juice, maple syrup, olive oil and salt and blitz until smooth and combined
- Slowly add water, 1tbs at a time until your desired thickness is reached
It seriously is as easy as that to make your own chimichurri sauce! You can adjust the flavours to suit your tastes as well – go with more chilli if you like a kick, lime juice for tanginess or salt for well, saltiness! Depending on what I’m going to be using the chimichurri sauce for I sometimes make it nice and thin so I can pour it (like to fold through scrambled eggs), and other times nice and thick to dollop on things like tacos. So versatile.
If you’re not sure what to use your chimichurri sauce on let me give you some ideas! It’s perfect on everything from Mexican dishes to drizzled over roast veggies, in burgers, on pizzas, with eggs – basically anything you can think of. It makes a starring appearance in the recipe I have coming up for you next week too!