Chimichurri sauce

Raising the standards with this showstopper chimichurri sauce. Upgrading your average steak or chicken recipe to a mouthwatering meal. The sauce packs a punch with flavour.

Transforming your average paleo ketogenic or low carb meals to new levels. Pestos and sauces add flavour, minimal calories and additional nutrient dense power bombs.

 Chimichurri sauce is easy and quick to make and ideal for any meal or even a barbeque. No fancy ingredients or method required to transform simple ingredients into an epic sauce. There is a huge difference from homemade sauces compared to store-bought or sauces left at your favourite fast food joint. You will thank yourself for making it.

 

The sauce will last up to two weeks in the fridge but I can guarantee it will not last that long. You will get a massive hit and kick from all the flavours. Garlic, fresh parsley, coriander leaves, apple cider vinegar, dried oregano and extra virgin olive oil. One of the easiest sauces to make. Only requires a blender or food processor to pulse until it reaches your desired texture. I like mine slightly chunky resembling a pesto. If you are not a garlic fan then you can choose to remove. Although, it will lack the punch.

 

I usually serve this alongside juicy grilled hanger steaks with seasonal vegetables and drizzle over the chimichurri sauce all over. All meats or fish is suitable for chimichurri. You can even prepare the sauce whilst your meat is cooking. The chimichurri sauce alternatively can be used as a marinade if planned before.

 Store in a glass, airtight container and enjoy at your leisure.

 

Chimichurri sauce

Start to finish: 5 minutes
Servings: 8

Ingredients 

    • 1 cup fresh flat leaf parsley leaves – stalks removed

    • 1 cup fresh cilantro / coriander leave – stalks removed
       
    • 3 garlic cloves

    • 1/4 tsp celtic sea salt

    • 1/2 cup extra virgin olive oil

    • 1 tbsp dried oregano

    • 1/4 cup raw apple cider vinegar

Instructions: 

1. Have all the ingredients ready.

2. Roughly chop the herbs.

3. Add all ingredients into the food processor.

4. Pulse until your desired consistency.

 

5. Remove and store in a glass air tight container.

 

Nutritional Information (Per Serving – 32g):

Calories: 138
Protein: 0.3g
Carbs: 1.3g
Fiber: 0.5g
Sugar: 0.1g
Fat: 13.6g
Saturated Fat: 1.9g
Polyunsaturated: 1.4g
Monounsaturated: 9.9g
Cholesterol: mg
Calcium: 18.3mg
Copper: 0mg
Iron: 0.7mg
Magnesium: 5.7mg
Potassium: 62.3mg
Selenium: 0mg
Sodium: 10mg
Zinc: 0.1mg
Vitamin A: 773iu
Vitamin B1: 0mg
Vitamin B2: 0mg
Vitamin B3 0.1mg
Vitamin B5: 0.1mg
Vitamin B6: 0mg
Vitamin B9 / Folate: 12.3úg
Vitamin B12: 0.0úg
Choline: 1.4mg
Vitamin C: 11mg
Vitamin D: 0IU
Vitamin E: 2.1mg
Vitamin K: 139ūg

Pesto alla Trapenese

What is not to love about pestos. Pesto’s are loaded with flavour and have many versatilities in a wide range of dishes. From pasta to a sheet pan to scrambled eggs or just to pimp up simply cooked seasonal vegetables. They provide are a great addition and opportunity to jazz up any boring dish or recipe. 

 

This pesto is called Pesto alla Trapanese translated as almond and tomato pesto! I love this pesto and tastes amazing with fish and seafood especially. I thought came across this pesto at Bocca Di Lupo in Soho, London and immediately replicated the next day a few years back. It is a crunchy garlic sauce pesto! The almonds give it that unique texture and the tomatoes are full of flavour this time of year in the British Isles. It is also overloaded with fresh basil which always works well with garlic, tomatoes and seafood.

 

This pesto is called pesto alla Trapanese translated as almond and tomato pesto! I love this pesto and tastes amazing with fish and seafood especially. I thought came across this pesto at Bocca Di Lupo in Soho, London and immediately replicated the next day a few years back. It is a crunchy garlic sauce pesto! The almonds give it that unique texture and the tomatoes are full of flavour this time of year in the British Isles. It is also overloaded with fresh basil which always works well with garlic, tomatoes and seafood.

The main herb ingredient is basil which complicates garlic and tomato extremely well. Using fresh herbs is a must as it provides thickness and vibrant colour compared to the dried alternative.

The almonds need to be blanched (skinless) as the skins provide too much bitterness and graininess in texture. You can lightly toast the almonds in a dry pan to enhance their flavour and release extra essential oils. Just be careful not over do it and oxidise the fat.

Once toasted, all ingredients go into a blender and blend. The last ingredient is a high-quality extra virgin olive oil. This should be done slowly through the blender hole and added in last to create the best consistency possible.

 I used a variety of heirloom tomatoes with different colours and shapes but the standard red is just as good. 

Store the freshly blended pesto in a glass air tight container in the fridge. It should last up to 2-3 weeks in the fridge but usually will not last that long regardless.

Pesto alla Trapanese

Start to finish:5 minutes
Servings: 8

Ingredients 

  • 300 grams tomatoes – roughly chopped
  • 1/3 cup extra virgin olive oil
  • 60 grams blanched almonds
  • 1 tsp celtic sea salt
  • 60 grams fresh basil leaves – stems removed

  • 2 garlic cloves

Instructions

1. Have all the ingredients ready.

2. Place tomatoes, almonds, fresh basil and garlic cloves in a blender.

3. Blend for 2 minutes until everything is combined but still fairly chunky.

4. Next, continue blending on low speed and slowly add the olive oil through the top of blender or remove the top and do manually bit by bit.

 5. Blend until the consistency is smooth but still has some texture.

6. Remove the pesto from the blender. Transfer into an airtight container or glass jar.

7. Enjoy.

 

Nutritional Information (Per Serving – 59g):

Calories: 138

Protein: 2.1g

Carbs: 3.2g

Fiber: 1.3g

Sugar: 1.3g

Fat: 13g

Saturated Fat: 1.5g

Polyunsaturated: 1.9g

Monounsaturated: 9g

Cholesterol: mg

Calcium: 29mg

Copper: 0.1mg

Iron: 0.5mg

Magnesium: 27mg

Potassium: 151mg

Selenium: 0.3mg

Sodium: 3.7mg

Zinc: 0.3mg

Vitamin A: 543.7iu

Vitamin B1: 0mg

Vitamin B2: 0.1mg

Vitamin B3 0.5mg

Vitamin B5: 0.1mg

Vitamin B6: 0mg

Vitamin B9 / Folate: 12.3úg

Vitamin B12: 0.0úg

Choline: 6.9mg

Vitamin A: 543iu

Vitamin C: 6.2mg

Vitamin D: 0IU

Vitamin E: 3.3mg

Vitamin K: 26.5ūg