Chimichurri

The basic recipe yields about 350 grams. Enough for 4-6 people. Perfect for steak of course, but can be used for a lot more, use your imagination!

When making herb sauces, especially this chimichurri, please use the whole stem of the herbs, as this will give maximum flavor and yield. This is the base, from here you can add flavoring and different kinds of acid, depending on what you like. I suggest sherry vinegar, but you can use yuzu juice, lemon juice, champagne vinegar, etc. Add acid/ vinegar when you serve the vinaigrette; if not, the herbs will “cook” from the acid and turn brown.

75 gram chopped parsley, Italian flat-leaf

30 gram chopped cilantro

10 grams chopped/minced garlic

40 gram finely chopped red onion

1/2 Tbls dried chili flakes, or I like to use spicy smoked paprika

100 grams or 1/2 cup olive oil

100 grams or 1/2 cup grapeseed oil or sunflower oil

50 grams or 1/3 cup sherry vinegar

Mix all the chopped/minced ingredients in a medium-sized mixing bowl, add the oils, and if you are not serving immediately and keep it green, add the acid when needed instead of directly.

Harissa Spice Mix

It yields 340 grams of puree; this is a great basic recipe, and you can use it in vinaigrettes or sauces.

This “wet” harissa is based on sundried cherry tomato and oil. Usually, harissa contains red bell peppers, but my wife doesn’t like them, so I try to avoid them. If you feel it gets too spicy, add some pepper puree or blend the mix with roasted peppers in addition to the tomatoes.

90 gram Chipotle in adobo or Guajillo paste

175 grams (1 cup) of sundried cherry tomato in oil, drained - save the oil and use in the puree

10-gram minced garlic

1 tsp cumin

1/2 tsp coriander

1 Tbls sherry vinegar or another acid

1 Tbls lemon juice

1 1/2 tsp salt

45 grams or 1/4 cup olive oil

1 tsp smoked sweet paprika

Add all of the ingredients to a high-speed blender, blend until smooth, and store in the refrigerator for 1 week; if you want, you can freeze it and use it later. This doesn’t need to be pureed, if you rather chop by hand, it will give you great texture and flavor.

This is a great basic recipe that packs a lot of flavors. See below for more ideas on how and what to use it for!

Harissa vinaigrette

Yields 220-gram or 4oz of vinaigrette

1/3 cup or 80-gram Harissa paste

1/4 cup or 55 -gram grape seed oil

1/4 cup or 55-gram olive oil

1/4 cup sherry vinegar

1/2 tsp salt

1/4 tsp black pepper freshly ground

Whisk all ingredients together and toss with your salad, but it is also great with lamb or grilled meats or seafood. This is a broken vinaigrette and will not emulsify.

Harissa Aioli

This recipe yields 220 grams of nicely spiced (not spicy) aioli.

1/3 cup or 80-gram Harissa paste

1 tbs or 15 grams Fresh Lemon juice

1/2 cup mayonnaise - yes, the store-bought one!

5 grams raw zested, finely minced garlic

Lemon Vinaigrette

Yields approx. 1 pint or 362 gram

125-gram or 1/2 cup freshly squeezed lemon juice

1 Tbls honey

1 cup grapeseed oil or similar

1/4 cup olive oil

3/4 tsp salt

1/4 tsp black pepper

In a blender, mix all of the ingredients.

This is a base; only your imagination and what you can pair lemon with is the limit.