Chimichurri Sauce
This Argentinian chimichurri sauce is so simple to make and so utterly delicious, you will want to serve it with everything!
Ingredients
For the Chimichurri sauce
- 30 g Parsley
- 2 Red Chillies serrano or jalapeños
- 2 cloves Garlic large
- 1/2 Red Onion
- 1 tbsp Dried Oregano
- 1 tsp Salt coarse granules
- 1/2 tsp Black Pepper
- 120 ml Olive Oil extra virgin
- 20 ml Red Wine Vinegar
Equipment
- 1 chopping board
- 1 kitchen knife
- 1 bowl
Instructions
- Finely chop the parsley, chillies, garlic, and red onion.30 g Parsley, 2 Red Chillies, 2 cloves Garlic, 1/2 Red Onion
- Tip the chopped ingredients into a bowl along with the oregano, salt and pepper.1 tbsp Dried Oregano, 1 tsp Salt, 1/2 tsp Black Pepper
- Add in the olive oil and red wine vinegar and mix to combine.120 ml Olive Oil, 20 ml Red Wine Vinegar
- Leave the dressing for at least 20 minutes (or up to 2 hours) for the flavours to infuse with the oil.
- Use as desired. Enjoy!
Notes
- You can use a food processor, but chimichurri is best when the herbs are hand-chopped. It gives the sauce a better texture and prevents it from turning into a puree.
- We really recommend using a high quality extra virgin olive oil to make the sauce. It makes a difference huge difference.
- Chimichurri is super flexible. Like it spicier? Add more chilli or a pinch of red pepper flakes. Want more tang? Up the vinegar or add a squeeze of fresh lemon or lime.
- Not just for steak! Drizzle it over grilled chicken, fish, roasted veg, or even swirl it into hummus or yoghurt for a herby dip.