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Chimichurri
Argentine parsley, garlic, oregano and chilli sauce
No Argentine asado (barbecue), from a Buenos Aires rooftop to an estancia in the Pampas, is complete without a jar of chimichurri on the table. It is a loose, oily sauce of finely chopped parsley, garlic, dried oregano and chilli flakes in red wine vinegar and oil, sharp and herby rather than smooth like pesto. Spoon it over grilled vegetables, provoleta, halloumi, potatoes and bread. Chef's tip: chop everything by hand and let it sit for a few hours; a food processor bruises the parsley into a green purée and the flavours never settle.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
Method
0/4 doneStep 1: Dissolve 1 tsp salt in 2 tbsp hot water in a jar; this is the salmuera (brine) Argentine cooks use so the salt spreads evenly.
Step 2: Add 4 cloves garlic, 2 tsp dried oregano, 1 tsp dried chilli flakes and ½ tsp sweet paprika if using, and let them sit in the warm brine for 5 minutes so the dried herbs soften.
Step 3: Stir in 1 ⅜ oz flat-leaf parsley and ¼ cup red wine vinegar, then pour in ½ cup sunflower or olive oil until everything is just covered.
Step 4: Leave for at least 2 hours, or overnight in the fridge, for the best flavour. The common mistake is serving it straight away, when it tastes raw and harsh. It keeps for a week in the fridge; bring to room temperature before serving.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chimichurri take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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