I made this chimichurri sauce a few time to get the flavour bang on! I don’t like my food too spicy so I used a medium hot chilli.
Head straight on to the Recipe For ♥ Chimichurri Sauce ♥
It always amazes me how the service industry can be so bad. I have had two different experiences that all could have been handled better. One of our service providers charged us a fee that were not meant to. The charge showed up on our December account and Dave called to enquire what it was. When he was given the information, Dave asked for a credit. He was told it would be done, and was given a reference number. The next account came without the credit showing, and this time I called. They could find no trace of the reference number and gave me a new one. And the following month, the credit was passed – twice! Needless to say, explaining that to them was not easy. The other one was even more frustrating. I received a faulty item from a supplier and my customer did not want it repaired.
Today’s inspirational recipe from Lavender and Lime ♥ Chimichurri Sauce ♥ #LavenderAndLime Share on X
An email was sent to the person who we deal with in the repairs department, asking for the item to be collected for credit. He then replied, copying his manager in the email, stating we had to complete the pick up form. We had to request a credit and not a repair. The form was duly completed and sent off. A week later I followed up, and the manager asked for the form to be sent to him. I replied that he had been sent it with the original email, and sent it off again. Two weeks later after asking what was going on, we were sent an email requesting a letter on an official letter head as they had to fill the form on their side. This makes no sense whatsoever, but I did what was necessary to have the item credited.
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Chimichurri Sauce
Ingredients
- 30 g flat leaf parsley, roughly chopped
- 30 g coriander, roughly chopped
- 4 sprigs oregano, leaves picked
- 125 mls olive oil
- 45 mls apple cider vinegar
- 1 giant clove garlic, peeled and roughly chopped
- 1 red chilli, seeds, pith and stalk removed
- salt and freshly ground black pepper to season
Method
- Place the parsley, coriander, oregano, oil, vinegar, garlic and chilli into a blender
- Blitz until quite fine
- Season to taste and set aside for at least 30 minutes for the flavours to combine
- Serve at room temperature
Inspiration published on Lavender and Lime April 6:
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- 2018 – Chocolate Soufflé Sponge
- 2016 – April 2016 Showcasing In My Kitchen
- 2015 – Blueberry Vinegar
- 2013 – Sunshine Award
- 2012 – The Versatile Blogger Award
- 2015 – Basil
Are you in lockdown and doing OK? We are home and blessed with space #flattenthecurve
Thanks for sharing!
What interesting ingredients.. I am a fan of hot chilli 😉
You and Dave!
When we were in Peru, we were often served both red and green chimichurri, which I thought was interesting, since I’d also only heard of the green. I actually can’t remember if one was hotter than the other…
I would think the green would be hotter.
I love chimichurri and don’t make it often enough. It amazes me that some people can be so slack or terrible at their job and still keep it!
This looks so yummy, now I’m hungry!
Thanks for the compliment Saania 🙂
This looks delicious Tandy. Strangely when we were in Peru we weren’t offered it at all, however I saw lots of variations of it for sale at the airports. Sometimes it can be risky ordering it in restaurants as you don’t know how hot it is really going to be. I must try this as I love the combinations of flavours. Good one and thanks. Pauline.
I would make Dave try it first if it were served in a restaurant 😉
I agree that customer service can be very aggravating. My pet peeve is people who barely speak English so go from a script and keep asking you things you already told them. But the Chimichurri Sauce looks delicious!
That is also a pet peeve of mine!