Chimichurri
Chimichurri on grilled chicken breast
While digging through my fridge I came across a bunch of Italian parsley and I remembered failed aspirations of making tabbouleh. In an effort to not waste it I decided to make chimichurri to add some flavour to the "chicken breast" life my husband and I started living. We embarked on this to get healthier and de-fluff as we are en route to middle age but being Caribbean people boneless, skinless chicken breast is not what we are accustomed too .
Traditional Argentinean chimichurri is a flavourful uncooked green sauce made with parsley, garlic, oregano, red pepper flakes and olive oil. My version is a bit different because of the ingredients I had available but also because of the technique I love of pouring hot oil over herbs to help flavours bloom.
I would say this sauce keeps well in the fridge for up to 2 weeks and is great on everything from eggs, grilled meat and even seafood. It is very versatile and a great way to make use of fresh herbs that maybe on the way out .
Ingredients
1 cup parsley
1/4 cup cilantro
2 Tablespoons of lime juice
1/2 Habanero pepper
4 cloves of garlic finely minced
1/2 cup Avocado oil
1/4 teaspoon of salt
1/2 teaspoon of black pepper
Preparation
Wash and dry the parsley and cilantro using a paper towel to absorb the excess moisture.
Place parsley, cilantro, garlic cloves , habanero pepper, lime juice in a mini chopper . Pulse until all the ingredients are finely minced.
Place herb mix into a heat proof bowl and add in salt and black pepper and adjust to your taste.
In a pot / pan place the avocado oil on the stove top on medium heat until the oil is hot and starts to shimmer.
Turn off heat and pour the hot oil over the herb mixture .
Serving Suggestions:
Topping for grilled or barbecued meat or eggs.