Never heard of chimichurri? Well, you know how people say ‘awesomesauce’? It is literally THE awesome sauce. In my opinion anyway.
Chimichurri is an Argentinian raw, green sauce. It is herby, zingy, garlicky and a bit spicy and is a traditional accompaniment to steak. But given its awesomeness, it pretty much works with anything – chicken, fish, veggies. I even put big dollops on top of my salad.
I first had chimichurri as an accompaniment to a slice of potato tortilla at a Spanish tapas place YEARS ago. And fell instantly in love with it. It’s been on my cooking ‘bucket list’ ever since. But I have been put off thinking it was a complicated traditional recipe. How wrong was I!? Uhhhh – you literally put everything in a food processor and blitz it.
While it is a simple and VERY quick recipe to make, trust me when I say you need to let it sit in the fridge for 24 hours before you use it. There is something magical that happens over that time that takes it from being fresh and grassy, to something deep and complex.
Never heard of chimichurri? You know how people say awesomesauce? Chimichurri literally is THE awesome sauce. A perfect accompaniment to meat, chicken & veg.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: approx 225ml sauce
100g fresh flat leaf parsley (no stems)
3 cloves garlic
½ teaspoon salt
¼ teaspoon pepper
¼ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon sugar – optional
1 teaspoon chilli flakes
- Put parsley, garlic, salt and pepper into a food processor and blitz until finely chopped
- Add vinegar, then slowly pour olive oil into the food processor while it is running to combine well
- Taste and adjust seasonings (this is where you may want to add the sugar if it needs it)
- Transfer to a jar or airtight container and stir through the chilli flakes
- Refrigerate for 24 hours to allow the flavours to develop before serving
- Will keep for up to one week in the fridge in an airtight container