My take on the famous Argentinian sauce: chimichurri. Perfect with steak or other grilled meats it’s no wonder this has already become a firm favourite in my kitchen. It’s super quick and easy and bursting with flavour, once you try it you’ll wish you discovered it years ago!
I went for dinner at Gaucho recently and the bread (and chips) were served with chimichurri and I have been obsessed with trying to recreate it ever since.
Chimichurri requires no cooking and is traditionally served with steak or grilled meats, either as a sauce or as a marinade. I don’t really eat steak but it goes great with chicken and it works really well as a dressing for salad, or used in place of pesto and as you know, I love me some pesto!
I’ve been playing around with the ingredients for a few weeks now to get the balance right and I think this is almost as good as Gaucho! With summer here and BBQ season in full swing, this is the perfect way to add some flavour to your food.
- 100 g (flat leaf) parsley
- 3-4 cloves garlic
- 1/2 red chilli de-seeded
- 1 tsp dried oregano
- 1 tbsp sea salt
- 2 tbsp red wine vinegar
- 250 ml olive oil
- Finely chop your parsley by hand, I like to use a mezzaluna knife because I am useless at chopping. Add to a small bowl.
- Finely chop, or mince, the garlic and half a chilli, with the seeds removed, and add to the bowl with the parsley.
- Add the dried oregano, the salt, the red wine vinegar and the olive oil and mix. Taste the sauce to see whether it needs an extra clove of garlic or more salt, remember it's always better to start with smaller amounts and add because once it's in, you can't take it out.
- Cover with clingfilm and place in the fridge for 30 minutes to let the flavours develop.
- Pour over steak or grilled meat and enjoy!
Look at that gorgeous fresh parsley, it’s such a wonder ingredient and so underrated.
The easiest way to chop herbs quickly. I love this mezzaluna knife (link below) because it makes finely chopping things super easy, even if, like me, you have terrible knife skills!
You want the parsley to be finely chopped, not blitzed in a blender because it isn’t a pesto.
Finely chop the garlic. I love garlic and depending on the size of the cloves I can easily use 4 in this sauce and it is so good, but add to your own tastes.
Chop your chilli lengthways and scrape out the seeds. Finally chop half and add it to the other ingredients. Use the other half for a chilli butter, or a chilli jam.
Just look at those colours – incredible.
I always add the salt in stages because I never want it to be too salty and overpowering, as I mentioned in the recipe, you can always add but you can’t take away!
A good glug of oil later and you have a delicious chimichurri sauce!
Perfect! You can see here that it’s a loose sauce, almost like a dressing, rather than a thick pesto-type sauce.
I personally think this is best used on the same day, but it’ll keep for a few days in the fridge if needed.