Chimichurri Sauce

MAKES: 1 3/4 CUPS (435 ML)

This is one of Major’s favourite condiments, and he pairs it with grilled meats, sausages and anything that benefits from fresh, herbaceous flavours.

1 bunch Italian parsley

1 bunch cilantro

2 cloves garlic, minced

Zest from one lemon

3/4 cup (185 mL) olive oil

1/4 cup (60 mL) lemon juice

1/4 cup (60 mL) red wine vinegar

2 tsp (10 mL) crushed chilies

1 tsp (5 mL) cumin

1 tsp (5 mL) sea salt

▶ Combine all ingredients in a blender and puree until smooth. Store, refrigerated, covered with plastic wrap so it does not oxidize. It can be kept for several days.

Belgard Kitchen’s steak & eggs with chimichurri sauce.