Description
Chimichurri is a punchy Argentinian herb sauce made with parsley, oregano, garlic, vinegar, and olive oil. It comes together in minutes, tastes brighter after resting, and pairs beautifully with grilled meat, fish, vegetables, or sandwiches.
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
- Category: dip, sauce
- Cuisine: argentinian cuisine
Nutrition
- Serving Size: 1 tbsp
- Calories: 85 kcal