Chimichurri is a raw, herb-froward, Argentinian and Uruguayan sauce that is so loaded with flavour, the only word to describe it is GIANT! It is typically used as a table condiment, or as a flavour booster for grilled meat, often brushed onto it as it cooks or rests. I just love it on everything, cooked or raw, as it breathes life into everything it touches from Abundance Bowls, to salads, to stews; drizzled over roasted vegetables, or even savoury breakfasts. You can’t go wrong! It is especially good during the last months of winter when you just need some green in your life, and some fresh flavour on your palette.
I’m calling this Green Giant Sauce because it’s inspired by chimichurri, but not exactly the same. I used apple cider vinegar here instead of the classic red wine vinegar, and used jalapeños for spice because I love their taste, but red pepper flakes seem to be more typical. You do you! You can also leave the spice out altogether and keep the finished product on the mild side, especially if you’re making it for kids.
Leftovers will keep in the fridge for five days, but this sauce is definitely best fresh! Enjoy it on everything 😉
Green Giant Sauce
- 1 small bunch / 65g flat-leaf parsley leaves and tender stems
- 1 small bunch / 65g cilantro leaves and tender stems
- 2 sprigs / 6g mint
- 1-2 jalapeño to suit your taste
- 4 cloves garlic
- 1 shallot
- ½ cup / 125ml cold-pressed olive oil
- ¼ cup / 60ml freshly squeezed lime juice
- 3 Tbsp. apple cider vinegar
- ¾ tsp. fine sea salt
- freshly ground black pepper to taste
- Wash the herbs very well, and spin dry. Roughly chop.
- Slice the jalapeño in half and remove the ribs and seeds. Roughly chop.
- Peel the garlic, and the shallot. Roughly chop the shallot.
- Add all the ingredients to a blender and blend on high until smooth (or to the consistency you desire). Taste and adjust seasoning to suit you.
- Pour over everything. Say thank you and enjoy!