Chimichurri Sauce
This quick & simple sauce is the PERFECT accompaniment to any grilled meat or veg
Servings 6 people
Calories 422kcal
Ingredients
- 1 handful coriander incl stalks
- 1 smaller handful flat leaf parsley
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 3 tbsp olive oil but adjust accordingly
- salt
- pepper
- 1/2 tsp ginger grated
- 1 tsp chili flakes but depends on how spicy you want it
- 1 green chili
- 1 lime juiced
- 1 spring onions sliced
Instructions
- Blend all ingredients (except spring onions) in food processor.
- Taste and adjust seasoning/spice/citrus
- Stir in spring onions.
- Can use immediately but preferably store in fridge for at least 30 mins for flavors to incorporate.
Notes
Essential Tools
- knife
- chopping board
- small food processor
- measuring spoons
Tips/Tricks
- chimichurri will last for up to 3 days in the fridge, you will see and taste the vibrancy of it dull over time so I prefer to make it on the day I am using it so it's nice and brigh
- I also prefer to make it 30 min - 1 hour before I am using it as it gives the spices a chance to incorporate better
- to make red chimichurri (my recipe) swap the jalapeno for a red chili and add 1 teaspoon of smoked paprika to it
- when using as a marinade try basting the meat with the sauce too when grilling it for extra flavour, and as I mentioned above, omit the spring onions
Nutrition
Calories: 422kcal | Carbohydrates: 13g | Protein: 1g | Fat: 42g | Saturated Fat: 5g | Sodium: 190mg | Potassium: 152mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 34.2mg | Calcium: 51mg | Iron: 1.8mg