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GAUCHO CHIMICHURRI

OUR NO-SWEAT RECIPE
(For garlic lovers!)

The classic chimichurri is an aromatic, garlicky sauce from Argentina where it's on hand to lather on skirt steak or chorizo sausage. Now that we have our newest South American oils in stock, it's time to get chimichurri on your tables, too.

Parsley is the principle fresh herb and dried oregano gives it earthiness. If you're like us and admire traditional recipes from their countries of origin, then consider adding a small amount of dried red pepper flakes, too. 

We think it's best to stand with tradition and gently mix by hand. It's not meant to be a puree like pesto. The secret is to loosely follow our recipe, then make it yours! If you venture too far off give it a new name that's yours. Generations of gauchos would appreciate it. But it's completely okay to bring the gaucho world to yours: lather it on all your favourite roasted meats and fall veggies. Fusion is simply wonderful!

MAKES: 1-1/2 to 2 cups

INGREDIENTS:

1 to 1-1/4 cups fresh South American olive oil
1/4 cup of our specialty red wine vinegar
4-5 garlic cloves, minced
2 cups packed fresh flat leaf parsley, finely chopped
1 tbsp dried oregano
1 tbsp dried red pepper flakes (reduce for less heat)
1 tsp kosher salt
Optional: 1 medium shallot, finely chopped
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DIRECTIONS:
Combine the garlic, oregano and vinegar (plus onion if using) in a bowl and set aside. Finely chop the parsley leaves. Add parsley, pepper flakes, and salt to garlic-vinegar mixture. Add olive oil then gently mix. Cover and let sit overnight on your counter.
It will keep one to two weeks in your fridge.



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