Yield: 250 g   |   Time: 10 minutes

INGREDIENTS 

• 100 g extra virgin olive oil
• 1 small shallot
• 1 jalapeño pepper
• 3 garlic cloves
• 80 g rice vinegar
• 6 g fresh cilantro
• 3-4 g fresh parsley
• 2 g fresh oregano
• 5 g fleur de sel (or fine sea salt)

COOKING INSTRUCTIONS

STEP 1 | Place all ingredients in a deep bowl and blend with a hand blender (immersion blender) or in a Thermomix until smooth and well combined.

STEP 2 | Store in the refrigerator in a glass jar or airtight container.

STEP 3 | Stir well before each use.

* This versatile chimichurri works both ways: let your meat soak in it overnight for a juicy, flavorful marinade, or simply drizzle it on top of freshly grilled meats as a vibrant finishing sauce.

NUTRITIONAL BREAKDOWN (per serving 25 g)

Calories: 102 kcal

Protein: 0.9 g

Carbohydrates: 5.3 g

Sugars: 1.2 g

Fat: 10.1 g

Salt: 0.4 g