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Made from fresh herbs such as parsley and cilantro, chimichurri sauce is a more rustic-looking version of pesto, but with the added zip of fresh lemon. (Tad Seaborn for The Globe and Mail)
Made from fresh herbs such as parsley and cilantro, chimichurri sauce is a more rustic-looking version of pesto, but with the added zip of fresh lemon. (Tad Seaborn for The Globe and Mail)

Add oomph to your steak tonight with homemade chimichurri sauce Add to ...

Whisk up this Argentinian condiment for an easy way to add some oomph to your grilled meat. Guests will sit up and take notice – at least to ask if there’s any more of that “green sauce,” and if so, who’s hogging it. Made from fresh herbs such as parsley and cilantro, it’s a more rustic-looking version of pesto, but with the added zip of fresh lemon. Leftovers can be used on sandwiches or tossed with some quinoa or couscous for an easy, healthy side salad.

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Ingredients

2 tablespoons chopped fresh oregano

1 cup chopped parsley or cilantro (or a mixture of both)

five cloves minced garlic

1/4 teaspoon salt

a grind of fresh pepper

1 tbsp. fresh lemon juice

Chili flakes if desired

1/2 cup olive oil

Method

In a small bowl, add chopped fresh oregano, chopped parsley or cilantro (or a mixture of both), minced garlic, salt, a grind of fresh pepper, fresh lemon juice. Add a few chili flakes if desired.

Whisk together with olive oil.

Serve at room temperature.

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