Chimichurri

Chimichurri

By
From
Good Better Green
Makes
300-350ml

Chimichurri, originally from Argentina, is a very popular green sauce served with all kinds of grilled meats. It is quite simply delicious, and most people – once they have tasted it – admit to eating it on everything, not just meats. The acid in the sauce will turn the herbs a faded green after a couple of days, so eat is as soon as possible after making it and freeze any leftovers. The herbs are traditionally chopped by hand, which can seem quite tedious, but does ensure a lovely texture. If you are pressed for time, though, use a food processor.

Ingredients

Quantity Ingredient
4 medium garlic cloves
pinch rock salt
100g flat-leaf parsley, finely chopped, leaves only
50g coriander, thickest stalks removed, finely chopped
2 tablespoons finely chopped oregano leaves
2 tablespoons red wine vinegar
2 tablespoons lemon, juiced
1 red chilli, finely chopped
or 1/2 teaspoon dried chilli flakes
1 tablespoon finely chopped shallot or red onion
large pinch sea salt
180-250ml mild extra virgin olive oil

Method

  1. Peel the garlic and grind to a paste with the rock salt, using a pestle and mortar. Transfer to a bowl, add the remaining ingredients except the olive oil, and mix together.
  2. Slowly pour in the oil in a thin, steady stream while stirring, until it reaches the desired consistency.
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