This is pure green goodness with a wicked name. It’s origin is Argentinian and is typically served on grilled meats. On it’s own you would think chimichurri is uber intense, but on rice, or meat or in a dressing it is lovely.
The addition of lemony sorrel certainly isn’t necessary but welcomed if it’s available to you. There are different varieties but wild wood sorrel is common in much of North America here is a webpage to help you identify wood sorrel. http://www.ediblewildfood.com/wood-sorrel.aspx
A good way to get familiar with nourishing wild foods is to incorporate them in recipes that have similar flavour components.
- ½ cup parsley
- ½ cup fresh oregano
- 1 cup sorrel ( if you leave this out, add more parsley
- ¼ cup lemon juice
- ⅓ cup olive oil
- 1 clove minced garlic
- ½ tsp salt
- 1 fresh or dried red chili
- Blend all ingredients together in food processor or blender until smooth.