That’s all it takes to whip up a batch of chimichurri sauce
If you read my post about chimichurri sauce, you will know that it’s my latest obsession. Whether it’s fish, tempeh, chicken or steak, this flavourful accompaniment is mouth- watering with just about anything you put on the barbecue. I especially love it with lamb racks that have been well seasoned. Chimichurri sauce has parsley, cilantro and vinegar so it’s tangy and fresh. That combination mellows the richness of lamb or any red meat you serve with it. I think it’s a match made in culinary heaven.
TRY IT! This recipe is SO easy as you’ll see in the video demo. Enjoy and subscribe to my YouTube channel if you like what you see 🙂 The printable recipe can be found at the bottom of my earlier chimichurri post.
“I WOULD CRAWL OVER BROKEN GLASS FOR THAT CHIMICHURRI SAUCE”
When a dinner guest says that, it’s time to share!
Until this summer, I never really cared one way or another about chimichurri sauce. But, one summer night at a friends’ country house, I experienced culinary nirvana. Their daughter, Becca Cowley, a talented chef, caterer and all round fabulous foodie, whipped up a batch to accompany grilled rack of lamb (check out her Instagram feed betterusebutter, if you want to drool). Well, the moment I took a bite, I became obsessed! The combination was a match made in heaven!
Tangy, fresh and delicious. Chimichurri sauce is great as an accompaniment, but it also doubles as a marinade. In Argentina where it originated, Chimichurri sauce is a staple with any grilled meat. It’s the perfect sauce to pair with just about anything you barbecue, including fish or even Tempeh. It’s especially good with meat because the acidity of the sauce compliments and cuts the richness and fattiness of the meat.
That acidity comes from the vinegar. Most recipes call for red wine vinegar, but sometimes I like to use apple cider vinegar which is said to have more health benefits. It reduces bloating and balances your body’s pH levels.
Below is the printable recipe. Trust me, it’s SO EASY! Also, check out the link to my post with the video demo. I’m still working out LOTS of glitches. So please forgive, and, if nothing else, have a good laugh witnessing baby steps on this journey while I attempt to shoot, light and edit it all by my lonesome.
A short while back I blogged about my peach pie recipe and now I’m sharing my FIRST EVER YouTube video demo of the pie filling (that’s me in the picture…my kitchen was a mess!) It’s all shot and edited by yours truly. I’ve spent my summer vacation teaching myself how to use iMovie. To say it’s a little rougher than my usual standards as a TV executive is a MAJOR understatement. But heck, we’re living in the digital world and perfection isn’t going to be possible when I’m doing it all by my lonesome.