Chimichurri

Chimichurri

By
From
Real Food by Mike
Makes
250 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1/2 bunch flat-leaf parsley, leaves picked and finely chopped
1/4 bunch oregano, leaves picked and finely chopped
1/4 bunch thyme, leaves picked and finely chopped
1/4 bunch sage, leaves picked and finely chopped
1 long red chilli
1 teaspoon sea salt
1 pinch white pepper
60ml red-wine vinegar
100ml olive oil
75g garlic, finely chopped

Method

  1. Put all the ingredients in a blender and pulse gently to form a rustic sauce. The longer you pulse, the thicker and smoother the sauce becomes. It’s up to you to choose the finish, but I like mine quite coarse with an almost chopped appearance. Store in a sealed jar in the refrigerator, with a puddle of oil on top so the chimichurri keeps its colour.
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