Chimichurri Sauce
Tangy chimichurri recipe
Serves
6
Prep Time
15 mins
Cook Time
Chimichurri is a tangy oil-based sauce that originates from South America and is perfect for all cuts of grilled or barbecued beef.
When making chimichurri, James Smith likes to make it up the day before it's being used so that the olive oil has the time to soak up all the delicious flavours.
Chimichurri is a tangy oil-based sauce that originates from South America and is perfect for all cuts of grilled or barbecued beef. When making Chimichurri, James Smith likes to make it up the day before it's being used so that the olive oil has the time to soak up all the delicious flavours.
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ShareIngredients
⅓ cup Italian parsley
finely chopped3 garlic cloves
⅓ cup olive oil
½ tsp kosher salt
½ tsp black pepper
1 tsp dried oregano
1 tsp chilli flakes
2 Tbsp red wine vinegar
Method
Finely chop the parsley and crush the garlic cloves.
Put all ingredients in a mortar and pestle and grind together while slowly adding the oil.
Let the ingredients sit for about 10 minutes before adding the oil and whisking it with a fork.
If you do not have a mortar and pestle, you can add the ingredients to a medium-sized bowl.
