New-style chimichurri

New-style chimichurri

By
From
Cantina
Makes
250 ml
Photographer
Chris Middleton

This table sauce from Argentina is often used to slather onto grilled meats. There are many versions using dried herbs, chilli flakes, coriander (cilantro) or parsley. It’s really up to you and what you like on your meats from the grill. My modernisation here is to blend and emulsify the herbs with the oil and vinegar. Before serving you simply add finely chopped jalapeño and eschalots. My chefs at Cantina call it ‘Latin béarnaise’.

Ingredients

Quantity Ingredient
250ml extra-virgin olive oil
3 large handfuls flat-leaf parsley
3 large handfuls oregano leaves
1 1/2 large handfuls tarragon leaves
2 garlic cloves, smashed
1 green jalapeno
1 tablespoon dijon mustard
1 tablespoon sherry vinegar
1/2 lime, juiced
sea salt
freshly ground black pepper

Garnish

Quantity Ingredient
1 green jalapeno, finely chopped
1 eschalot, finely chopped

Method

  1. Combine all of the ingredients in a food processor or blender and process to make a smooth sauce. Season with salt and pepper.
  2. Transfer to a serving bowl and sprinkle with the finely chopped jalapeño and eschalot to garnish.
  3. Store in an airtight container in the refrigerator for up to 1 week.

Paul’s tip

  • Add this sauce to mayonnaise for a fragrant herb aïoli.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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