I first tried chimichurri at an Argentinian steakhouse in Chicago, and absolutely loved it! It's garlickly, tangy with loads of fresh herbs. Definitely a great sauce, not just for steak. It can be used on grilled fish, seafood, chicken, and roasted veggies or even fried eggs! The key to making this amazing sauce is fresh herbs.
Sharing the recipe from Delish.
Yields: 5 Serving
Prep Time: 5min
- 60g Italian Parsley
- 15g Oregano
- 3 cloves of garlic
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp lemon zest
- Pinch of red pepper flakes (or for heat-lovers, deseeded small chillies)
- Pinch of salt
1. Combine parsley, oregano and garlic in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced. (This can also be done by hand with a chef's knife.)
2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes.
If you like the strong flavour of garlic, use 4 cloves, If you like milder garlic, start with 2 cloves; mix it all in and allow to sit for a few minutes. Then, taste test.
Chimichurri can be adjusted to your taste. Add more salt, more pepper, less or more chili. It’s up to you!
Do you have a favourite sauce or salad dressing? Do share with us!