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Chimmichurri
This is a great sauce for steaks or any grilled meat.
Makes: 2 ½ cups
1 bunch fresh flat leaf parsley
2 cloves garlic
½ red onion
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons lemon juice
1 teaspoon fresh oregano
Salt and freshly ground black pepper, to taste
1. Using the small processing bowl fitted
with the small universal ‘s’ blade process
parsley, garlic and onion until roughly
chopped.
2. Add remaining ingredients through
the small chute and process until all
ingredients are finely chopped. Season to
taste with salt and pepper.
3.Storeinaclean,coveredcontainerinthe
refrigerator for up to one week.
TIP: This sauce is also great for marinading.
Marinade meat in half of the chimmichurri
then serve with the remaining sauce.
Basil and Cashew Pesto
Spread on a thick piece of bread for a quick snack.
Makes: 2 cups
1 bunch fresh basil
1 bunch fresh flat-leaf parsley
1 clove garlic
1 ½ cups cashew nuts, roasted
1 cup baby spinach
¹⁄
³
cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Using the large processing bowl fitted with
the large universal ‘s’ blade process all
ingredients until roughly chopped. Season
to taste with salt and pepper.
2. Store in a clean, covered container in the
refrigerator for up to one week.
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Dips & Sauces