Chimichurri Sauce
We use this delicious sauce on everything from Filet Mignon to fish tacos, chicken to a fresh vegetable stir-fry, and it never fails to impress. The blending of classic chimichurri ingredients with the delightful, rich flavors of chutney inspired the development of this recipe. I always double the batch so I have leftovers to throw into a stir-fry or over morning eggs. Please feel free to contact us and let us know your favorite application for this fabulous exotic condiment. Enjoy! 🙂
Le Voov! Chimichurri Sauce
Ingredients
2 cups lightly packed fresh cilantro
1 ½ cups lightly packed fresh mint leaves
Zest & juice from 1 lime
1 ½ tablespoons champagne vinegar
¼ cup olive oil
1 ½ teaspoons curry powder
4 – 7 large garlic cloves, peeled
2 teaspoons fresh ginger root, peeled & chopped
1 tablespoon Sriracha hot sauce
Salt & pepper to taste
Preparations
Place all ingredients into a Cuisinart and blend until smooth. Can be made in advance and stored in a glass, airtight container. Chimichurri will keep for about a week in the refrigerator.
