I recently shared this chimichurri recipe on Instagram after mentioning I made it during a grill party, and the responses were great! It’s one of those sauces that (nearly) everyone likes. You can drizzle it over grilled vegetables, add it onto roasted potatoes, or -like I did- on grilled tuna.
The secret to a good chimichurri is using finely chopped parsley and fresh ingredients. I like to chop the herbs really small so that you can’t see any whole leaves. This helps the flavours to blend better together. This green herb sauce is made with parsley, coriander (also known as cilantro), garlic, red chili pepper, oregano, red wine vinegar and olive oil. Everything is chopped or grated finely and mixed in a bowl. There is no blender required, but you can use one if you prefer a smoother consistency.
Chimichurri Sauce
Adjust servings here:
Equipment
- Mixing bowl
- knife
- chopping board
Ingredients
- 1/2 bunch parsley
- 1/4 bunch coriander aka cilantro
- 1/2 red chilli pepper
- 2 cloves garlic
- 2 tbsp oregano
- 60 ml red wine vinegar* or apple cider vinegar
- 2 tbsp olive oil
- salt
- pepper
Instructions
- Wash herb with water and pat dry with a clean kitchen cloth (or you can use a salad spinner).
- Remove the stems and use the leaves only. Use a sharp kitchen knife to chop the parsley and coriander as fine as possible. Add the chopped herbs to a bowl.
- Wash and chop the chili pepper as thin as possible. Add to the bowl.
- Grate the garlic or chop as fine as possible. Add to the bowl.
- Add the oregano, red wine vinegar, olive oil, salt and pepper.
- Mix, cover and leave in fridge for at least for 1 or 2 hours.
Notes
Enjoy!
😀