While chimichurri is a classic condiment with Argentinean steak, it doubles as a marinade for steak, poultry, and even tuna. Fresh Plum Concentrate prevents the herbs from darkening, improving the appearance of the condiment. Used as a marinade, chimichurri with the concentrate enhances caramelization and moisture retention.
Yield: 240 ml / 1 cup
4 garlic cloves, coarsely chopped
40 g / 2 cups flat-leaf parsley leaves
20 g / 1 cup cilantro sprigs
3/4 teaspoon dried chile flakes
1/4 teaspoon dried oregano
15 ml / 1 tablespoon red wine vinegar
7.5 ml / 1 1/2 teaspoons Fresh Plum Concentrate
1 g / 1/2 teaspoon salt
1/2 cup olive oil, plus additional for garnish
In a food processor, process the garlic briefly. Add the parsley, cilantro, chile flakes, oregano, concentrate, red wine vinegar and salt and pulse or crush until coarsely blended.
As the processor runs, drizzle in the olive oil. Add the parsley and pulse a few more times until just combined. Taste, adding salt if necessary. The pesto keeps, refrigerated, for 5 days. Let come to room temperature before using.