Coriander Chimichurri

Parsley in Hands
This is a fresh and vibrant sauce that can be paired with bread, roasted veggies, or prawns.

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

1 cupcoriander seeds, toasted with oil
1/2 cup finely-chopped fresh flat-leaf parsley (about 1 bunch)
1 tbspchopped fresh cilantro
1 tbspchopped fresh chives
1 tspsugar
1 tspkosher salt
2medium shallots, finely diced
3cloves of garlic, minced
3/4 cupsherry vinegar
3/4 cupred wine vinegar
1/4 cupolive 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.