Citrus Chimichurri
Chimichurri embodies so much of what we are all about. Fresh herbs and acidity from limes and lemons come together to make a sauce so delicious you can put it on pretty much anything!
Ingredients
2 shallots, brunoised
2 limes, zested and juiced
2 lemons, zested and juiced
1 splash red wine vinegar
1 bunch parsley, chopped
1 bunch cilantro, chopped
½ bunch basil, chopped
½ bunch fresh oregano, chopped (omit if you can’t find fresh)
4 cloves garlic, minced
1 red pepper, brunoised
1 jalapeño, brunoised
250ml canola oil
100ml olive oil
Start with the shallots. You want the shallots to have the chance to slightly pickle in the lime and lemon juice while you work on the rest.
In a large bowl, mix the shallots with the lime and lemon (both zest and juice), season liberally with salt and pepper. Let that sit as you do the remaining knife work. Chop all the herbs adding them to the large bowl as you go but don’t mix it until you have added all the ingredients. Mix well and adjust seasoning if need be.
Transfer to mason jars. Ideally you’d want to make this at least a couple of hours before using it so the flavours can come together. Refrigerate for 2-3 days.
