Chimichurri Verde

Chimichurri is traditionally a South and Central American sauce or rub for grilled meat. It is originally from Argentina but is also popular in Uruguay and in countries as far north as Nicaragua, Colombia and Mexico.

Spice Fusion’s Chimichurri Verde is a delicious green, dry herb blend which can be used as is or reconstituted into a marinade and/or “sauce” or dressing. The lesser known Chimichurri Rojo is a red version usually containing capsicum and paprika.

You can use the dry blend as a replacement for mixed herbs or make a quick and easy Chimichurri sauce or marinade. Simply add equal amounts of Chimichurri, extra virgin olive oil, lime or lemon juice (or white or red wine vinegar) and salt, then set aside until most of the liquid has been absorbed.  Taste and adjust, if necessary.

Some ways to use the reconstituted Chimichurri:

• Drizzle over raw vegetables before roasting.
• Use as a salad dressing.
• Spoon over steak, chops and sausages as they cook, or onto the cooked surface as the meat rests.
• Perfect for roast pork, lamb, chicken and beef. Simply make deep gashes in the meat, then massage Chimichurri all over with your fingers before roasting.
• Marinate fish or other seafood for up to 30 minutes, then cook in foil packages in a moderate oven.
• Marinate tofu then add to stir fries.
• Stir through cooked pasta, noodles or add to stir-fries.
• Drizzle over pizzas before cooking.
• Spoon over eggs.
• Serve on the side as a condiment.
• Make delicious pita crisps by brushing oil onto pita breads, then liberally sprinkling Chimichurri over. Sprinkle with salt and bake in a moderate oven until crisp.

Or use your imagination!

Butterflied Lamb with Chimichurri & Carrot Purée

Steak with Chimichurri

Chimichurri Fish Parcels

Chimichurri Chicken

Ingredients: parsley, garlic granules, oregano leaves, crushed chilli, coarse grind black pepper, basil leaves.