Chimichurri Sauce

I think chimichurri sauce is my favourite steak sauce. It comes from Argentina and is made with fresh herbs, garlic, oregano, vinegar and oil. It's perfect for drizzling over grilled meats, fish, veggies, or even on a piece of sourdough. It's very quick to make but it will need 2 hours to sit at room temp before serving. This allows the vinegar and salt to draw the flavours out of the herbs and bring everything together. Ingredient NotesFlat-leaf parsley: Also called Italian or continental parsley. You want to get bright green, fresh leaves and you need 1 bunch. We're only using the leaves in this recipe so you can save the stems for stock. Red wine vinegar: You want to use a good quality red wine vinegar as it plays a big part of the flavour. You can also use a Sherry vinegar. Fresh chilli: Cayenne, red serrano, long red or any medium-heat chilli will work. If you want it mild just use half a chilli, and if you want more heat add a whole chilli or a birds eye chilli. Extra virgin olive oil (EVOO): This is another key component so I would recommend using a good quality EVOO. EquipmentSharp Chef's knifeChopping boardMedium mixing bowl

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% Daily Values based on a 2,000 calorie diet

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