Chimichurri is a herb-based sauce that is a culinary specialty of Argentina and Uruguay. It goes especially well with charcoal grilled meat.
Chimichurri sauce consists of approximately equal parts of parsley, coriander and a touch of oregano, olive oil and vinegar; a little chilli and garlic provide extra spice. It is herbaceous, very refreshing and goes particularly well with charcoal grilled meat. There are as many chimichurri recipes as there are Argentine steak chefs – the following recipe is from Kenji Lopez Alt's book The Food Lab.
| Ingredients | ||
|---|---|---|
| 1 | handful | chopped parsley |
| 1 | handful | chopped coriander |
| 2 | tablespoon(s) | chopped fresh oregano |
| 4 | finely chopped garlic cloves | |
| finely chopped chilli to taste | ||
| 60 | ml | red wine vinegar |
| 120 | ml | olive oil |
| salt | ||
Mix all the ingredients together (blend if necessary) and leave to infuse for at least an hour before serving.
