A bold, zesty, and herb-forward sauce that adds a bright finish to grilled meats, roasted fish, or even roasted vegetables.
Ingredients
- 2 Tbsp Chimichurri Spice Blend
- 1 Tbsp water
- 1 Tbsp red wine vinegar
- ¼ cup extra virgin olive oil
Instructions
Rehydrate (The "Bloom")
- Combine: In a small bowl or glass jar, stir together the 2 Tbsp Chimichurri Spice Blend, 1 Tbsp water, and 1 Tbsp red wine vinegar.
- Wait: Let the mixture sit for about 5 to 10 minutes. This step is crucial—it "blooms" the dried herbs and garlic, allowing them to absorb the moisture and soften so they taste fresh.
Emulsify
- Add Oil: Stir in the ¼ cup extra virgin olive oil until well combined.
- Adjust: Taste the sauce. If you prefer a more acidic punch, add an extra splash of red wine vinegar. If it’s too thick, add a teaspoon of olive oil.
Notes
Storage Tip: Store any leftover sauce in an airtight container in the refrigerator for up to 1 week. Stir before each use, as separation is natural.
