Chimichurri Recipe
Chimichurri sauce brings your BBQ (or any meal for that matter) to the next level! This fresh and bright sauce pairs well with so many dishes. And best of all it is nightshade-free and thus complaint with AIP. Also Paleo and Whole30 compatible.
Equipment
- sharp kitchen knife
- cutting board
- jar for mixing and storing
- garlic press (optional)
- microplane
- measuring cups
Ingredients
- 75 ml extra virgin olive oil
- 25 ml red wine vinegar
- 1 squeeze of fresh lemon
- 1 teaspoon salt
- 1 clove of raw garlic
- 2 cups fresh parsley
- 1 tbsp dried oregano
- 1 tbsp heaped - fresh sage
- 1 tbsp heaped - fresh thyme
- zest of ¼ of a fresh lemon
Instructions
Vinaigrette
- Mix oil, red wine vinegar and a squeeze of lemon.
- Add salt and mix well.
- Taste test: At this point you should have a basic salad dressing. Taste it to make sure you like the balance. Add more salt or lemon or oil to balance it out to your liking.
For the Herbs
- Remove as much of all the stems as possible from all the fresh herbs
- Bunch up the herbs, one type at a time, and chop them as fine as possible, using a very sharp knife.
- Finely chop and mince the garlic. Or use a garlic press if you have one.
- Using a microplane, grate off the rind from ¼ of a fresh lemon. Chop it as fine as you chopped the herbs. The finer the better.
Combine
- Mix all the herbs together and place in a bowl or jar.
- Add the vinaigrette to the herbs until it just reaches the top of the herbs. Ideally you would have a thick slurry of chopped herbs with some liquid.
- Let sit for a few hours before using to let the herbs infuse the vinaigrette.