Chimichurri sauce is so versatile, and today we have cilantro and parsley chimichurri sauce to try out.
Pairs wonderfully with meat or even as a marinade for seafood and chicken.
I served mine on lettuce cups which I filled with sauce and then a slice of steak.
I also marinaded some prawns in the sauce then grilled them. Both ways are delicious.
1 bunch of fresh parsley, leaves, and part of the stems
1/2 bunch cilantro (coriander), leaves, and part of the stems
3/4 cup olive oil
Juice of 1 lemon
5 garlic cloves chopped
1/2 cup small red sweet chili peppers chopped
A Crack of Himalayan pink salt
A Crack of black pepper
1 cup seeds (pumpkin or sunflower or a combination)
Combine all the ingredients in a blender and whizz till the desired texture is achieved.
Drizzle with olive oil and chopped chili.
This sauce can be drizzled over meat or vegetables.
It can also be used as a marinade for chicken or shrimp.
Prepared, tried, and tested Caashifa Adams Young
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