Chimichurri Sauce
Argentinean Chimichurri: Zesty & Perfect for Grilled Meats
When I started traveling to Buenos Aires for work, I fell in love with the Argentinean sauce called chimichurri. It’s fresh and vinegary (is that even a word?) and works so well with grilled meats. The good news is you don’t have to fly all the way to South America to enjoy it. Simply whip it up in a matter of minutes for your own little asado at home. You could also use half to marinade your meat for a few hours or overnight, reserving the other half to serve as sauce with the cooked meat.
- 1 bunch fresh parsley
- 1 bunch fresh coriander
- 2 French shallots
- 1 clove of fresh garlic, peeled (you can add more if you like)
- 1/2 cup olive oil
- 4 tablespoons apple cider vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried chilli flakes
- Black pepper to taste
- Juice of lemon quarter
Whizz the shallots and garlic up in a food processor until finely chopped.
Add the herbs and break them down.
Add everything else and combine for a matter of 30 seconds until you have a lovely thick, herby sauce.
Serve as is over your favourite grilled meat (it is equally delicious with fish and chicken).
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