Chimichurri
Vibrant Argentinian herb sauce with red chilli flakes, flat-leaf parsley, dried oregano and garlic. Serves 4.
30g
4clove
1tsp
0.5tsp
1tsp
1pinch
45ml
120ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 4clove | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 45ml | — | — | |
| 8 | | 120ml | — | — |
Lay the parsley on the chopping board.
Flat-leaf parsley · 30 g
Chop the leaves and tender stalks very finely.
Lay the garlic cloves on the chopping board.
Garlic clove · 4 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Crumble in the oregano.
Dried oregano · 1 tsp
Add the chilli flakes.
Chilli flakes · 0.5 tspAdd the salt.
Fine salt · 1 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchPour in the red wine vinegar.
Red wine vinegar · 45 mlPour in the olive oil.
Extra-virgin olive oil · 120 mlStir until the herbs and garlic are evenly mixed through the oil and vinegar.
Leave to stand for at least 20 minutes, so the flavours meld.
Spoon into a serving bowl. Keep any left over covered in the fridge and use within 3 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 30 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 2 | Flat-leaf parsleystep 1 | | Chop the leaves and tender stalks very finely.⏱ 40sResultFinely chopped parsley |
| 3 | Finely chopped parsleystep 2 | | Put it in the medium bowl.⏱ 5sResultFinely chopped parsley |
| 4 | 4 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 5 | Garlic clovestep 4 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 7 | Minced garlicstep 6 | | Add it to the parsley.⏱ 5sResultParsley and garlic |
| 8 | 1 tsp | | Crumble in the oregano.⏱ 10sResultHerbs and garlic with oregano |
| 9 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultChimichurri herbs with chilli |
| 10 | 1 tsp | | Add the salt.⏱ 5sResultSalted chimichurri herbs |
| 11 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned chimichurri herbs |
| 12 | 45 ml | | Pour in the red wine vinegar.⏱ 10sResultHerbs in vinegar |
| 13 | 120 ml | | Pour in the olive oil.⏱ 10sResultUnmixed chimichurri |
| 14 | — | | Stir until the herbs and garlic are evenly mixed through the oil and vinegar.⏱ 30sResultFresh chimichurri |
| 15 | — | | Leave to stand for at least 20 minutes, so the flavours meld.⏱ 20 minResultRested chimichurri |
| 16 | Rested chimichurristep 15 | | Spoon into a serving bowl. Keep any left over covered in the fridge and use within 3 days.⏱ 15sResultChimichurri |
| Total Time | 28 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 480kcal | |
| 1g | |
| 51g | |
| 7g | |
| 5g | |
| 0.4g | |
| 1g | |
| 1,089mg |
Chimichurri
Vibrant Argentinian herb sauce with red chilli flakes, flat-leaf parsley, dried oregano and garlic. Serves 4.
What you’ll doYou will finely chop parsley and garlic, then combine them in a bowl with oregano, spices, vinegar and olive oil. Stir until emulsified, then let the mixture stand at room temperature to allow the flavours to meld and the herbs to soften slightly.
Ingredients
- Flat-leaf parsley30 g
- Garlic clove4 clove
- Dried oregano1 tsp
- Chilli flakes0.5 tsp
- Fine salt1 tsp
- Ground black pepper1 pinch
- Red wine vinegar45 ml
- Extra-virgin olive oil120 ml