Sauces & Condiments
Chimichurri
Chimichurri a herby sauce that brightens anything grilled !
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 .
**Serving Suggestions:**
Topping for grilled or barbecued meat or eggs.
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 .
