Chimichurri
Calgary Chef Jessica Pelland's fresh interpretation of an Argentinian Chimichurri Sauce
Ingredients
- 1.5 bunches Italian parsley
- 4 oz fresh mint leaves
- 2 oz fresh oregano leaves
- 400 ml capers
- 2 tbsp garlic (minced)
- 700 ml olive oil
- 2 tsp black pepper (course ground)
- 1/3 cup sherry vinegar
- 1 tbsp salt, to taste
Instructions
- Pick the leaves off the stems for the parsley, mint, oregano. Put in a medium bowl.
- Drain capers and discard the liquid. Add to bowl.
- Add remaining ingredients and blend using an immersion blender or Vitamix to desired consistency. Chef Jessica prefers the immersion blends as it blends it fine but not pureed.
- Serve. Refridgerate in sealed container when not using.