Chimichurri Sauce

Chimichurri is probably my favourite summery condiment. Popular in both Argentina and Uruguay, chimichurri is a sauce that pairs well with grilled meat, fish and veggies. I particularly love topping my focaccia with it before baking! If you love this, check out my Italian version using basil and balsamic (search Basil Chili Garlic Dipping Oil on Whisk).

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a small bowl, stir all ingredients together and let marinate for at least 30 minutes before using.

Step 2

It can be stored in a sealed container in fridge for an extra five days. Remove from fridge at least an hour before using it so the olive oil can warm back up to a liquid state.

Step 3

Make the overnight focaccia/easy same-day focaccia or sourdough focaccia dough as directed (recipes can be found on my Whisk Profile or on the Lace Bakes community on Whisk). Once the dough is fully proofed, top with as much chimichurri sauce as you'd like, dimple the dough and top with some additional flaky sea salt and then bake as directed in recipe. You can omit normal extra virgin olive oil on top of the bread, the chimichurri is oily enough!