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Chimichurri Sauce

Chimichurri Sauce

An Argentinian-style sauce of fresh herbs, citrus and olive oil to complement most meats and seafood. Ingredients: 2 cups (50 grams) Cilantro Leaves 2 cups (35 grams) Parsley Leaves 1 cup (20 grams) Basil Leaves 1 Jalapeño, deseeded and diced 1 Garlic Clove, peeled and finely chopped ¼ tsp (0.5 grams) Chili Flakes ¼ tsp (0.5 grams) Dried Oregano ⅛ (0.5 grams) Ground Cumin ¾ tsp (2 grams) Kosher Salt 6 Tbsp (72 mL) Extra Virgin Olive Oil 1 Tbsp (13 mL) Lemon Juice   Preparation: Pick the leaves from the herbs, measure and add them to a blender or food processor. Measure and add the lemon juice, salt, chili flakes, oregano, cumin, diced jalapeño and chopped garlic. Pulse until the herbs are finely chopped, scraping down the sides occasionally. Turn to low speed (or purée) and slowly drizzle in the olive oil until the sauce is uniform and smooth in consistency. Serve over steak or roasted vegetables for an herbaceous kick to brighten any dish. Want to cook the perfect steak? Hestan Cue can help with video-guided instruction and automatic temperature control. Click here to learn more.  

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