Perfect Chimichurri

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.

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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).

Step 3

Finely dice red chilli and red onion.

Step 4

Mince garlic cloves.

Step 5

Add all to a bowl and mix well.

Step 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)

Step 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.