Description
Fresh, garlicky and herby chimichurri sauce made with parsley, oregano, garlic, chilli, vinegar and olive oil. A bright, rustic sauce to spoon over steak, chicken, fish, grilled vegetables, sandwiches or roasted potatoes.
Ingredients
Scale
- 1/2 cup roughly chopped fresh parsley
- 2 tbsp freshly chopped oregano
- 4 garlic cloves, crushed
- 1/2 cup finely sliced shallot
- 1 small red chili, roughly chopped
- 2 tbsp vinegar (30 ml / about 30 g)
- 1 tsp fresh lemon juice
- 150 ml olive oil
- Salt (to taste)
- Black pepper ( to taste)
Instructions
In a mortar:
- Crush the garlic and shallot with a little salt in the mortar.
- Add the oregano and parsley in small amounts; each time the parsley is well crushed, add another batch.
- Add the roughly chopped chilli and crush with the pestle.
- Add the vinegar and lemon juice.
- Add the olive oil and mix it into the mixture.
- Adjust the taste with a little more salt and freshly ground black pepper.
- Transfer the sauce to a sterilised jar and enjoy with grilled foods.
Thermomix chimichurri sauce:
- Put the garlic and shallot in the bowl, blend 5 sec / speed 5.
- Add the parsley and oregano, blend 5 sec / speed 5.
- Add the lemon juice, vinegar, olive oil, chilli, salt, and pepper. Blend 10 sec / speed 8.
- Transfer the sauce to a sterilised jar and enjoy with grilled foods.
- Prep Time: 10 min
Nutrition
- Serving Size: 1 tbsp
- Calories: 85 kcal