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Mexican Marigold Chimichurri Sauce

A zingy green sauce that combines a classic Argentinian chimichurri with the bold flavours of Mexican cuisine.

In a food processor: Add all the ingredients minus the olive oil and blend until finely minced. Pour in the olive oil and pulse till incorporated. By hand: Finely chop the fresh ingredients and transfer them to a bowl. Add the lime juice, vinegar, oil and spices and mix until the sauce isthoroughly combined. Add salt and pepper to taste.

Ingredients

1 cup Mexican Marigold
1 cup fresh coriander
½ cup olive oil
¼ cup red wine vinegar (or alternative cooking vinegar)
1 tbs lime juice
2 garlic cloves
½ tsp red pepper flakes
1 pinch salt (to taste)
⅛ tsp black pepper

Method

In a food processor:
Add all the ingredients minus the olive oil and blend until finely minced.
Pour in the olive oil and pulse till incorporated.

By hand:
Finely chop the fresh ingredients and transfer them to a bowl.
Add the lime juice, vinegar, oil and spices and mix until the sauce isthoroughly combined.
Add salt and pepper to taste.

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