Chimichurri Sauce
raw, zesty and an all-rounder
Originating from Argentina, Chimichurri is a flavourful condiment that can enhance many dishes with just 6 ingredients. It’s perfect for drizzling over steak or vegetables, focaccia before baking, and as a dip for grilled Turkish bread.
Prep Time
15 min
Cook Time
Serves
4
-
THE FACTS
Easy to throw together
Great to marinate or drizzle
Healthy - rich in antioxidants & vitamins
Best using fresh herbs
INGREDIENTS
1/2 100g cup olive oil
2 tbsp red wine vinegar
1/2 cup finely chopped continental parsley
4 finely chopped cloves of garlic
Chili
3/4 dried oregano
1 tsp salt
1/2 tsp pepper
The flavor is bold and zesty, with a nice balance of acidity from the vinegar and a touch of heat from the red pepper flakes. It’s incredibly versatile, working as both a marinade and a topping to enhance the savory richness of grilled foods.
It’s perfect for summer BBQs or anytime you want to add a fresh, herby kick to your meal!
3 min
5 min
METHOD
The Method for chimichurri is quite possibly the easiest method, it is literally chop, pour mix.
1. Place the parsley, garlic chilli and oregano on a board and finley mince and place in a bowl.
2. Pour in the olive oil, red wine vinegar and fresh lime juice,
3. Stir together and serve.
It's best to use the chimichurri within 24 hours as the fresh herbs take on too much of the liquid, however it is still ok to consume after 4 days.
SUBSCRIBE
SHOP THE UTENSILS
Head to the YouTube channel and there are affiliate links available to purchase the items I cook with.
DID YOU COOK THIS DISH?
Leave a little feedback and tips for others below.
