Recipe: Chimichurri
10 minutes prep time, 0 minutes cooking time
It only felt right that one of our first recipes is chimichurri. Aside from ketchup (sorry) chimichurri is one of our favourite sauces. An Argentinian sauce made up of fresh herbs, garlic, extra virgin olive oil and red wine vinegar.
What do we pair chimichurri with? Our favourite combination has to be steak and chimichurri. However, chimichurri will work well with most grilled meats, tossed with roasted vegetables, and dressed over salads. But another winning combination has to be chimichurri topped crispy potatoes!
The red wine vinegar cuts through meat, the heat from the chilli provides a nice kick, and the herbs provide freshness to the sauce. This is one not to be missed!
Of course, there are many recipes out there but this is our recipe, just how we like it. A super easy sauce which you can prepare ahead for a dinner party or easily whip up for a weekday dinner.
Scroll to see how we like to make our chumuchurri!
Ingredients - makes enough for 4 steaks
1 bunch coriander
3/4 bunch parsley
3 garlic cloves
1 chilli
1 shallot
1 teaspoon flakey salt
60ml red wine vinegar
80ml extra virgin olive oil + more depending on consistency you like
Method
Chop your coriander, parsley, chilli and shallot into small pieces. Peel and crush your garlic
Add all of your ingredients into a mortar and pestle and mix. Using a mortar and pestle will really bring out the flavours. Alternatively you can use a bowl to mix.
Put in the fridge until ready to use - It’s really that simple for something so delicious. Your oil and vinegar may separate but just give it a mix before serving.
Chimichurri will last a couple of weeks in the fridge. In this time the ingredients will have time to pickle in the vinegar to enhance the flavour. However, the vibrant green colour will fade which is why we like to serve this on the day its made.
