Chimichurri is a vibrant, uncooked, green herb sauce originating from Argentina and Uruguay, commonly served with grilled meats, particularly steak. It is oil-based, blending finely chopped coriander, garlic, oregano, red wine vinegar and red pepper flakes for a tangy, herby flavor.
Easy Version: Ingredients
- 25-30g fresh cilantro – stems and leaves
- 10-15g fresh parsley – stems and leaves
- 1 tablespoon dried oregano
- 2 cloves garlic
- 150ml oil
- 3 tablespoons red wine vinegar
- 1 – 2 teaspoons crushed red pepper flakes
- 1/2 teaspoons coarse salt
Method
- Blend everything in a food processor until smooth.
- Adjust seasoning with salt, to taste. Blend again if needed.
- Transfer to an airtight container and refrigerate until ready to use.
- Bring to room temperature before serving.
- Can be heated gently to serve if required.
For Red Chimichurri Sauce Add
- ½ a medium roasted red pepper
- 1 teaspoon smoked paprika
- ½ teaspoon cumin, optional
For Creamy Chimichurri Sauce Add
- 150ml Sour cream
- Leave out parsley
- Reduce oil