I am a big fan of marinating- veggies, meat, fish, bread. I love to create sauces fully of heady fresh herbs, vinegars, oils and spices. One of my very favorite flavor profiles is chimichurri and it tastes amazing on chicken, flank steak, portobella mushrooms or as a dipping sauce for grilled fresh sourdough bread.
Chimichurri
4 cloves of freshly chopped garlic
¼ cup of freshly chopped basil
¼ cup of freshly chopped cilantro
¼ cup of freshly chopped scallions
Juice and zest from 1 organic lime
Juice and zest from 1 organic orange
2 cups olive oil
Salt & pepper to taste
Place garlic, herbs and citrus juices in the bowl of a food processor. Pulse a few times to coarsely chop herbs and garlic. Add oil and zest and pulse until well combined but still coarse.
