Chimichurri Sauce
Serves: 4
Prep time: 10 minutes
Cook time: 0 minutes
Recipe courtesy of the Country Kitchens team
Ingredients:
- 3-4 garlic cloves
- 2 tablespoons red or white wine vinegar
- 1 teaspoon sea salt
- ½ cup firmly packed flat-leaf parsley, trimmed of thick stems
- ½ cup firmly packed coriander, trimmed of thick stems
- 2 tablespoons fresh oregano leaves (can substitute for 2 teaspoons dried oregano)
- ½ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chilli flakes OR 1 red chilli, finely diced
Method:
- COMBINE the garlic, vinegar and salt in a small bowl and let sit for 10 minutes.
- CHOP the parsley, coriander, fresh oregano, and garlic until fine (or blitz in a food processor with several pulses) then transfer to a small bowl.
- STIR in the olive oil, vinegar mixture, pepper and chilli flakes.
- SERVE immediately or refrigerate. If chilled, return to room temperature before serving.
What's Great About It:
This authentic Argentinian chimichurri doubles as a marinade and is perfect to serve with beef or other grilled meats. It has a fresh and tangy flavour and can keep for up to 3 days in the fridge. Recipe makes about 2 cups of sauce. If using the chimichurri as a marinade, toss half of the sauce in a glass dish with cut of meat. Cover and chill for at least 3 hours.
