Chimmichurri Sauce

I must share this chimmichurri sauce, it has been on repeat this summer. We love it over grilled steak, massaged into a cabbage salad, poured over smashed potatoes or roasted cauliflower

Ingredients

• 1 bunch parsley

• 1 bunch cilantro

• 1 handful arugula

• 4 garlic cloves, peeled 

• 1 small shallot

• 1 jalapeno pepper, de-seeded 

• 1 c olive oil, plus more for cooking

• 1/4 c champagne vinegar

• 1 tsp honey

• 1 lemon zest & juiced

• Flaky sea salt & fresh cracked pepper to taste

Method

Chop the leafy, top half of the herbs off and discard the stems. Place all the leafy greens into the food processor. Add 2 of the garlic cloves and shallots to the food processor and give in a few pulses to incorporate ingredients together.

Pour in the liquids: the olive oil, champagne vinegar, honey and lemon juice. Pulse into a rough sauce. Add the lemon zest, and flaky sea salt & fresh cracked pepper to taste. 

Set the chimichurri aside. This will last 1-2 days in the fridge in an air-tight container.

Serve steak with a spoonful of chimichurri and tomatoes on the side.