Sarah Wight enlightens us to the wonderful world of chimichurri which, in her own words, “may just be the new pesto”.
If there was ever a reason to grow a kitchen herb garden, it is chimichurri. It is fresh, herby, rich and yet light and zesty. From an antioxidant perspective, it is rich in vitamin A, C, E, k and heart-healthy garlic. I will suggest that the quality of the herbs matters for flavour and nutrients, so try to source local and fresh herbs. Chimichurri would also make a fantastic marinade for steak or lamb on the BBQ. We know marinading in antioxidants before grilling can greatly reduce the oxidation that causes charring, known to have a carcinogenic effect.
If onions and garlic don’t sit well with you, omit the garlic and swop the onions for scallions.
1 cup flat leaf parsley, chopped finely
½ cup cilantro, chopped finely
2 tbsp. rosemary, chopped finely
2 tbsp. oregano, chopped finely
2 tbsp. sage, chopped finely
¼ cup olive oil
1 garlic clove, minced
¼ cup red wine or apple cider vinegar
½ of 1 red onion or 2 shallots, minced
2 tbsp. lemon juice
1 tbsp. Passion Fields honey (or any local honey)
1 tsp. sea salt
Mix all the ingredients and keep stored in the fridge. My favourite mays are on top of roasted potatoes (sweet or regular) with fresh goats’ cheese, or over lentils and salads.