Chimichurri marinade

Chimichurri marinade

By
From
Cabana The Cookbook
Makes
175 ml
Photographer
Martin Poole

Chimichurri is a fresh herb marinade that’s Argentinian in origin, but has been adopted by Brasilian churrascarias (barbecue restaurants) as a marinade for steak and fish. It also works well with vegetables. We use it with chimichurri monkfish and grilled portobello mushrooms with halloumi; you can also serve it as a dipping sauce with slices of fresh sourdough bread.

Ingredients

Quantity Ingredient
30g flat-leaf parsley
5 large garlic cloves
1 teaspoon dried oregano
150ml light olive or sunflower oil
1/2 teaspoon dried chilli flakes
35ml red wine vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method

  1. Bring a small pan of water to the boil and have a bowl of iced water ready. Blanch the parsley for 1 minute, then drain it immediately and plunge it into the icy water. Drain and pat dry with kitchen paper.
  2. Finely chop the parsley and garlic and place it in a bowl or a clean jar with lid. Add the rest of the ingredients and stir well. Alternatively, blend the blanched parsley with the rest of the ingredients in a food processor. Use immediately, or refrigerate in a sealed container and use within 3–4 days.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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