Chimichurri

Chimichurri

Argentinian green sauce

By
From
South American Grill
Makes
1 cup
Photographer
Bonnie Savage

This is the quintessential condiment in Argentina, traditionally used as a marinade or as a sauce for grilled red meats, although it is quite versatile and works well with chicken and fish dishes as well.

Ingredients

Quantity Ingredient
5 garlic cloves, crushed
2 teaspoons sea salt
1 teaspoon dried chilli flakes
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 red onion, finely chopped
3 large handfuls flat-leaf parsley, finely chopped
1 small handful oregano leaves, finely chopped
2 tablespoons red wine vinegar
2 tablespoons lemon juice
80ml extra-virgin olive oil

Method

  1. Put the garlic, salt, chilli flakes, paprika and pepper into a medium-sized bowl and stir to make a smooth paste. Add the onion, parsley, oregano, vinegar, lemon juice and olive oil and stir to combine. Cover with plastic wrap and refrigerate for at least 1 hour, to allow the flavours to infuse.
  2. Any leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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