Chimichurri sauce is so versatile.
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 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
Crack of Himalayan pink salt
Crack of black pepper
1 cup seeds (pumpkin or sunflower or a combination)
Combine all the ingredients in a blender and whizz till 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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