Chimichurri Sauce
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Serves: 250 ml
 
Ingredients
  • 2 cloves garlic
  • 5 ml (1 t) olive oil
  • ½ red onion, finely chopped
  • 30 ml (2 T) Italian parsley
  • 30 ml (2 T) coriander leaves
  • 30 ml (2 T) basil leaves
  • 2.5 ml (½ t) ground cumin
  • 1 small green chilli, seeds removed, chopped (optional)
  • 2.5 ml (½ caster sugar
  • 80 ml (⅓ C) olive oil
  • 30 ml (2 T) red wine vinegar
  • 10 ml (2 t) fresh lime juice
  • salt
Instructions
  1. Toss the garlic in the 5 ml (1 t) olive oil and then place the garlic on a small tray and roast in an oven preheated to 180˚ for 5 minutes or until softened.
  2. Place the garlic and red onion into a food processor.
  3. Add the herbs, the ground cumin, the chilli if using and the sugar.
  4. Add the 80 ml (⅓ C) olive oil.
  5. Pulse until the herbs are crushed and the mixture is pesto like without being too fine - leave a few chunky bits.
  6. Season to taste with the vinegar, lime juice and salt.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/chimichurri-sauce/