Chimichurri sauce

Name: Chimichurri sauce
Prep time: 1 min
Ingredients: 20g/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped; 1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano; 2 garlic cloves, crushed; 1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste; 2 tbsp red wine vinegar; ½ tsp flaked sea salt or ¼ tsp fine sea salt; 125ml/4fl oz extra virgin olive oil or mild olive oil; ground black pepper

5.0

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Prep Time: 1 hours

Servings: 4

Cost: $2.36 /serving

Author : Justine Pattison

barbecue spring recipes

Ingredients

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20 grams/¾oz fresh flatleaf parsley, tough stalks removed and leaves finely chopped1 tbsp fresh oregano leaves, finely chopped, or 1 tsp dried oregano2 garlic cloves, crushed1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes, to taste2 tbsp red wine vinegar½ tsp flaked sea salt or ¼ tsp fine sea salt125 milliliters/4fl oz extra virgin olive oil or mild olive oilground black pepper

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Instructions

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Step 1

Put the herbs in a bowl and add the garlic, chilli, 1 tablespoon of vinegar and the salt.

Step 2

Whisk in the oil a little at a time until it is all incorporated. Season with lots of ground black pepper. Taste and add a little extra vinegar or dried chilli if needed.

Step 3

Cover and set aside for at least 30 minutes to allow the flavours to infuse.

Step 4

Ideally eat the day it is made. Store any leftover sauce in the fridge for up to 2 days.