Haling from Argentina, Chimichurri (for those not in the know) is a green sauce that is often served on grilled meat. The traditional Argentinean version usually contains finely chopped parsley, minced garlic, olive oil, oregano and white/red vinegar. We’ve also included coriander and a few other extra elements that really expand on the flavour. The beauty of Chimichurri is that you can serve on it on a variety of dishes.
We enjoyed ours originally with a juicy cut sous-vide scotch fillet steaks (go Sam!) and veges and it was perfect. Unfortunately we had that at night and I just couldn’t bring myself to post the sub-par photos. Low lighting sucks balls. So instead, below, I’ve served it with fresh pasta and a squeeze of lemon juice!
You will need a clean jar to store your Chimichurri in! You can sterilise and prepare for canning if you prefer…ours didn’t last that long! We ate it in a matter of days!
- 2/3 cup extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 cup fresh continental parsley leaves
- 1 cup firmly packed fresh coriander sprigs
- 3 -4 stems of spring onion
- 2 garlic cloves, crushed
- 1 teaspoon of dried red chilli flakes
- 4 teaspoons of dried oregano
- Salt & Pepper to taste
1. I’m calling this one-jar Chimichurri because we are making it in the jar. Forget about a bowl, it’s all in. So start by pouring the oil and vinegar in.
2. Chop up the parsley, coriander and onion and pop it into the jar.
3. Measure out the chilli flakes and oregano, press and dice your garlic and add it all to the jar.
4. Stir it through until combined, adding in salt and pepper to taste.
5. Tada, all done! Pop a lid on that and keep it in the fridge. It should last up to 2 weeks (longer if you canned properly). Now you’ve got yourself a delicious condiment to serve with skirt steak, salads, on a gourmet hotdog or why not try it with pasta, as we did below!
6. Boil up some thin spaghetti as per the packets instructions. Depending on how much you’re making will determine the amount of chimichurri sauce you’ll want to put on this. We made it for two and used half a packet of pasta and about 3 or 4 tablespoons with a dash more oil to toss it through. You may want to add a smidge more Chimichurri but I say start with that and see how you go! Serve with a lemon wedge and a glass of riesling!
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