HEARTH’s Chef-in-Residence, Tim Byres share his take on chimichurri. He notes that toasting the coriander seed in hot oil brings out a fragrant aroma, which we hope you will enjoy as well!
Yields 1 quart of chimichurri sauce
Serves 6-8
| Ingredients | |
|---|---|
| 1 cup | coriander seeds, toasted with oil |
| 1/2 cup | finely-chopped fresh flat-leaf parsley (about 1 bunch) |
| 1 tbsp | chopped fresh cilantro |
| 1 tbsp | chopped fresh chives |
| 1 tsp | sugar |
| 1 tsp | kosher salt |
| 2 | medium shallots, finely diced |
| 3 | cloves of garlic, minced |
| 3/4 cup | sherry vinegar |
| 3/4 cup | red wine vinegar |
| 1/4 cup | olive oil |
Whisk together all the ingredients until they are well incorporated. The sauce can be refrigerated in an airtight container for up to 3 days.
