Chimichurri

Chimichurri

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From
Have You Eaten
Makes
250 g
Photographer
Billy Law

Chimichurri is an Argentinian green sauce made from parsley and coriander, and commonly used for grilled meats as a marinade or dressing — and I love it! This is my version that I use on almost anything that I can lay my hands on — try it instead of basil pesto on a pizza. It’s best to make it just before you need it, and use immediately before it loses its vivid green colour.

Ingredients

Quantity Ingredient
15g flat-leaf parsley, leaves only
5g coriander leaves
2 garlic cloves
1 large red chilli
125ml olive oil
3 tablespoons red wine vinegar
salt and pepper, to taste

Method

  1. Put the parsley, coriander, garlic, chilli and 2 tablespoons of the olive oil in a food processor or blender, and process into a paste.
  2. Scrape the mixture into a bowl, add the vinegar and remaining olive oil and stir well. Season with salt and pepper, to taste. Use immediately.

Note

  • Leftover sauce can be stored in an airtight jar, but you need to cover the top of the sauce with a good layer of olive oil to stop oxidation. Chimichurri will keep in the refrigerator for up to 1 week.
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