By Chris Fox
Perfect Chimichurri
9 steps
Prep:10min
A versatile south American sauce, perfect for meats and pretty much everything else.
Can mix with mayonnaise for a dipping sauce. Perfect spooned over cooked meats or when added late into a sauté process.
Warning: this Chimichurri is very rich and delicious, you will be able to taste it for a long time afterwards and your taste buds will be partying for some time.
Updated at: Mon, 29 Apr 2024 09:52:19 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Nutrition per serving
Calories246.8 kcal (12%)
Total Fat15.8 g (23%)
Carbs23.3 g (9%)
Sugars6.7 g (7%)
Protein6.4 g (13%)
Sodium720.3 mg (36%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Gather all ingredients - Parsley (100g, de-stalked so about 60-70g of leaf), 2 red chilli, 4 large or 6 regular cloves of garlic, 2-3 sprigs of oregano (de-stalked) and half a finely diced red onion. Extra virgin olive oil, red wine vinegar and lemon. Salt and pepper.
Step 2
Roughly but finely chop parsley and oregano (or substitute for 4 pinches of dried oregano).
KnifeStep 3
Finely dice red chilli and red onion.
KnifeStep 4
Mince garlic cloves.
Garlic pressStep 5
Add all to a bowl and mix well.
BowlStep 6
Add 2 tbsp of red wine vinegar and squeeze a quarter of a lemon (the acids should bring the flavours out of the mix and it should not smell like chopped parsley at this point)
SpoonStep 7
Add coarsely ground black pepper and sea salt crystals.
Step 8
Top up with olive oil until mixture is mostly submerged (see picture above)
Step 9
Leave for 3-4 hours before use for flavours to infuse with the oil.
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