Chimichurri Sauce Recipe

If you love a vibrant, fresh sauce, chimichurri is an absolute must-try. For the absolute best flavour, nothing beats herbs picked moments ago from your hydroponic indoor garden. This versatile, zesty sauce comes alive with your homegrown parsley and oregano – prepare to elevate so many of your favorite dishes!

I personally love it with a grass-fed juicy sirloin steak! And for all the veggie- and non-meat eaters, it's equally delicious with a large roasted cauliflower or an omelette.

CHIMICHURRI SAUCE

Ingredients:

1 cup firmly packed fresh flat-leaf parsley

3 cloves garlic

2 tbsp fresh oregano

1/3 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tsp finely grated lemon zest (optional)

Pinch of red pepper flakes

Salt to taste

Instructions:

1. In a food processor, pulse parsley, garlic, and oregano until finely chopped. This can also be done by hand.
2. Transfer the parsley mixture to a medium bowl and stir in the olive oil, vinegar, lemon zest (if using), and red pepper flakes. Season with salt.