Chimichurri sauce

Chimichurri is a classic Argentinian sauce made from parsley, garlic, oregano, chilli, vinegar and oil. Fresh, herby and meant to be spooned over grilled meat.

Serves: approx. 150 ml
Prep: 10 min
Cook: 0 min
Total time: 40 min

Ingredients

• 40 g flat-leaf parsley (leaves and fine stalks)
• 1–2 cloves of garlic
• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• 1/2 tsp chilli flakes
• 1/2 tsp dried oregano
• salt
• freshly ground black pepper

Preparation

• Wash the parsley and dry well.
• Remove any thick stalks and finely chop the parsley.
• Chop the garlic as finely as possible.

Method

1. Let the vinegar and herbs infuse
   In a bowl, mix the red wine vinegar with the oregano and chilli flakes and leave to stand for 5 minutes.
2. Add the parsley and garlic
   Add the parsley and garlic.
3. Stir in the oil
   Pour in the olive oil and stir until you have a herby, loose sauce.
4. Season to taste
   Season with salt and freshly ground black pepper.
5. Let the chimichurri rest
   Leave to rest for at least 30 minutes. Taste and adjust if needed with a few drops of vinegar or oil.
6. Serve the chimichurri
   Spoon the chimichurri over grilled beef or serve separately at the table. Also delicious with grilled sausage or roasted potatoes.