#proofofwork: 10 minutes

YIELD: approx 2 1/2 cups.

INGREDIENTS:

1 cup parsley, washed and finely chopped

1 cup cilantro, washed and finely chopped

5 ea (1 teaspoon) garlic cloves

3 Tablespoons fresh oregano (2 tsp if using dried)

1 teaspoon fresh chilli or chilli flakes

1 teaspoon ground cumin, lightly toasted

2 Tablespoons quality red wine vinegar

1/2 cup extra-virgin olive oil

1 tablespoon lime juice

1/2 teaspoon salt

1/2 teaspoon black pepper

METHOD:

1. Pick and wash all the herbs, drying them as much as possible with a salad spinner or a tea towel.

2. Place all the chimichurri ingredients except the oil in a large bowl and mix them together well.

3. Add the oil until you reach the consistency you desire. If you are using it as a marinade then you will probably want slightly less oil.

4. When using as a marinade, coat your meat before grilling and refrigerate for at least 2-3 hours.

Check the seasoning and adjust it as you like.

#chefstr, #foodstr, #yumstr, #grownostr, #homemade