Wow what a fabulous simple quick sauce that packs such flavour, this zesty vibrant chimichurri will pep up a great barbecued steak, chicken or fish. Chimichurri is a uncooked sauce, marinade or condiment, origins of this sauce are believed to come from the Basques who settled in Argentina in the 19th century, the Argentina word TXIMITXURRI translates as ingredients loosely mixed in no order, hodgepodge, which describes this sauce wonderfully.
The Chimichurri Sauce
200ml good olive oil
1 bunch/cup parsley
1/4 bunch/cup oregano
3 cloves garlic grated
1/4 cup red wine vinegar
1 tsp red chilli flakes
Sea salt
Freshly ground black pepper
Blitz or finely chop the parsley, oregano and garlic to a fine blend, stir in the vinegar, chilli and olive oil, season to taste with the salt and pepper. Keep in the fridge for up to a week, bring up to room temperature before serving
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