It feels like a lifetime ago, when I had the satisfaction to click the publish button for such a recipe post. I used to enjoy planning, preparing, creating, writing and clicking the publishing button on my blog. Where did I go wrong? What changed? I was a stan believer that a woman such as myself had the capability to multi-task and be great at it. What happened with my food blogging skills? These are just some of the questions I’ve been asking myself in the past half a year. The joy that I had in this department has failed me. I have failed me and You as the reader. But this pity party has got to stop. The change starts here in this particular paragraph. No more pity parties, no more excuses, no more blame games, just utter love for content and its creation.
Here’s how we are going to start on a new chapter of all possibilities. This does not only apply to me, but to you too. Yes you reading this right now. We are going to be better, and do better even with the simplest of recipes such as this simple – Homemade chimichurri sauce – the perfect marinade sauce.
What you’ll need in the preparation of making a homemade chimichurri sauce.
What is chimichurri sauce? – its a marinade or a condiment similar to pesto but originally made with parsley and Vinegar.
Overtime, the ingredient have changed depending on what individual’s palate is preferred. Some recipes are cast on stone, but this is not one of them. The world should be your oyster.
Prep time: 5 mins Total time: 5 mins
Here is what you’ll need:
- Cilantro – 2 cups (stalk removed)
- 2 red onions – roughly chopped
- 1 -1/2 limes
- veggie oil
- white vinegar
- chili flakes
- ginger / garlic paste
Important tools used:
- Food processor
- Sharp knife
- wooden chopping board
- extra spoons
- extra bowls
- serving bowls
- mason glass jars – storage
- Wash, peel and roughly chop the red onions – set a side.
- Remove all the stalk from the cilantro and discard them. Place the leaves a side.
- Squeeze out the juice from the limes and set that a side.
- Into a food processor, first work on the onions, pulse them until they are almost minced as the video shows.
- Add in the cilantro leaves, the oils, vinegar, freshly squeezed lime juice, ginger/garlic paste, salt and chili flakes. Pulse it until you get a puree consistency.
- Taste to make sure the seasoning is perfect to your liking and adjust if necessary.
- Place the chimichurri sauce on to a plate and take great pictures before serving.
8. Place the sauce into glass jar containers and store in the fridge for up to a month.
Its the perfect sauce that can be custom made to accompany any meal even in salads and best for marinade in meat dishes. Its such a flavorful sauce that is worth trying out.
Until the next episode, Bon appetite!