Lavender Chimichurri

This is the first in a series of Lavender recipes.

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Lavender Chimichurri

Author: Craig Wolfe

Prep time: 10 MinTotal time: 10 Min

Lavender does not always have to be a sweet pairing, but enhances many savory recipes. A simple rule of thumb is that if you could use rosemary, you can usually use lavender. In this case, we are updating a South American classic - Chimichurri. Traditionally this would feature oregano, but here we have switched it up with lavender.

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup chopped parsley (flat or regular)
• 3-4 cloves garlic, chopped or minced
• Chili flakes to taste
• 1 teaspoon to 1 tablespoon culinary lavender
• 1 level teaspoon coarse salt
• Pepper to taste (about 1/2 teaspoon)

Instructions

1. Chop the parsley and the garlic. This chop can be anywhere between fine and coarse depending on your preference.
2. If you are going for a fine chop on the parsley, you may want to grind the lavender in a spice mill and probably use less. If you are going for a rougher chop, use the lavender whole.
3. Mix all ingredients together in a bowl.
4. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
5. Use to baste meats (chicken, salmon or steaks) while grilling or smoking. Add a couple of tablespoons over your steak to serve.
6. You can also use it as a marinade.