Chimichurri sauce will delight your senses and transform boring into a taste sensation and that is no exaggeration! This is a bright, herbaceous sauce that is easy to make and can be kept in the fridge for up to five days.
Traditionally an Argentinian sauce for grilled meats, it is a loose, oil-based sauce that is made by hand. It differs from pesto in that it contains no cheese and has a pucker tang to it that refreshes the palate. Adjust the taste so that it suits YOUR palate – add a variety of soft herbs like parsley, mint, basil and oregano or make it less garlicky, spice it up with fresh chilli, replace the vinegar with lemon juice, add a minced red onion, but whatever you do, be sure to make it.
It may be used as a marinade for meat or basted onto barbecued steak, chicken, fish, vegetables and is delicious as a dip for crusty bread. But do yourself a favour and simply spoon a generous amount onto your next steak, hot off the fire!
125ml olive oil
30ml red wine vinegar
125ml finely chopped parsley
4 cloves garlic, minced
10ml oregano, finely chopped
5ml salt
Mix all the ingredients together and let it stand for at least 2 hours, but preferably overnight, so that the flavours can develop.
My Whisk and I 