Chimichurri

Chimichurri

By
From
The Hang Fire Cookbook
Serves
3-4

At our pop-ups, we serve this delicious Argentinian pesto (of sorts) in our burnt-end sandwiches and it goes down a storm. It’s so good with pretty much anything from pasta to salad dressing, but steaks are where it’s at in terms of perfect partners. Those asado barbecue-loving Argentinians know how to flavour their beef, and chimichurri sure packs a punch and looks beautiful, too. The key to this is to chop everything by hand – blenders tend to make the texture a little too fine.

Ingredients

Quantity Ingredient
4 tablespoons finely chopped flat-leaf parsley
4 tablespoons finely chopped coriander
2 tablespoons roughly chopped oregano
1 shallot, finely chopped
1 teaspoon chilli flakes
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
1/4 teaspoon freshly cracked black pepper, to taste
4 tablespoons olive oil
2 tablespoon red wine vinegar
1/2 lemon, juiced

Method

  1. Combine all the ingredients, except the oil, lemon juice and vinegar, in a bowl. Add the oil, stir through, then add the vinegar and lemon juice. Allow the ingredients to marinate for an hour before use. Just before serving, taste for seasoning. Keep in the fridge until you want to use it and allow the chimichurri to come to room temperature before using. This will keep in the fridge for 2–3 days.
Tags:
barbecue
BBQ
Southern
America
Deep South
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again