Summer weather is in full swing here in Toronto. Trips to the island, the beach and long, gorgeous days. My herb garden is blooming and chimichurri this is the perfect dip to make with fresh basil and cilantro.
Okay truth, I am terrible at growing cilantro, so that is store bought! But my basil growing skills are on point.
Bright green, aromatic and delicious, my family loves this chimichurri drizzled over roasted potatoes, oven fries, grilled steak or chicken as well as eggs. It’s also delicious blended with a bit of mayonnaise and used as a sandwich spread.
The chimichurri is simple to make. Just toss everything in the blender, let is sit in the fridge for an hour or so to left the flavours blend and enjoy. Be sure to use both the stems and leaves from the herbs, as it all get blended up.
- 1 cup fresh basil
- 1 cup cilantro
- 2/3 cup olive oil
- 1/2 tsp salt
- 2 tbsp red wine vinegar
- 1 tsp honey/maple syrup
- pinch chili flakes
- 1 tsp dried mint/dried oregano
Pour the oil and vinegar in your blender. Add remaining ingredients, and blitz until almost smooth. Freezes well too. Can be kept in the fridge for up to five days.