IThe recipes I come across are rather random at times. Chimicurri sauce was mentioned while I searched for something entirely unrelated. I diverted, found this recipe by J Kenji Lopez-Alt and copied it for later use.

Chimicurri sauce is originally an Argentina traditionally served with meats. I love using a chimicurri spice mix when I bake vegetables. It is delicious on any food that takes on flavours such as potatoes, sweet potatoes, and steamed vegetables. The possibilities are endless.

This recipe includes dry and fresh herbs ..I adapted it using lemon juice instead of vinegar. I doubled the lemon juice to match the tartness of vinegar and reduced the water to keep the liquids equal to the original recipe. I also used spicy chili flakes so my sauce has a tart, spicy kick. Play around and find the spicy, tartness you like. Kashmiri or Korean chili flakes are not as spicy and if you enjoy less tartness, reduce the lemon juice and increase the water.

I made chimicurri sauce tonight because I thought it would complement the curry vegetable burgers I have. I did not have any fresh oregano leaves so I substituted 1 tbs of dried for the 1/4 cup of fresh leaves. I dressed a plate with a splash of chimicurri sauce, sliced tomatoes, under a vegetable burger topped with yesterday’s cashew nut ‘mozzarella cheese’ and another dollop of chimicurri sauce. Very tasty with fiery flavour!

Chimicurri Sauce

Ingredients

1/4 cup dried oregano + 1 tbs (or 1/4 fresh oregano, finely chopped if you have it.)

1 teaspoon sweet paprika

½ teaspoon red-pepper flakes

1/2 teaspoon ground cumin

1/4 cup hot water

1/2 tsp Himalayan pink salt

1/2 cup fresh lemon juice

8 medium garlic cloves

2 tablespoons virgin cold pressed olive oil

1 tightly packed cup fresh parsley leaves, finely minced

1/4 tsp ground black pepper

Method

Combine dried oregano, paprika, red-pepper flakes and cumin in a large bowl. Add hot water, salt and stir with a fork. Squeeze lemon and add juice; stir to combine.

Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and mix together..
Very finely chop the parsley and oregano leaves. If you do not have fresh oregano leaves, use 1 tbs of dried. Add to the sauce. . Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Store chimichurri in an airtight container in the refrigerator for several weeks.