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Wednesday 7 August 2013

Sluttishly Simple: Chimichurri

Chimichurri is an Argentinian sauce, most commonly served with steak (the Argentinians know what goes well with steak - so when they say chimichurri, we listen. Intently).

It's a parsley-based sauce (if you're not keen on parsley, try it with coriander - you'll end up with mojo verde, a Canarian sauce). You can fiddle about with the quantities - if you love garlic, add more; if you want HEAT, throw in extra chilli. Tweak as you go and put your own spin on it.

Chimichurri doesn't just go brilliantly with steak, of course - try it with chicken, fish, and veggies. It's fabulous drizzled over a chilli, too.

Not only is this delicious, it's incredibly easy and quick to make - mere minutes, possibly even seconds. Let's go.

Chimichurri (makes 250ml)
You will need:
  • 2 large handfuls of flat-leaf parsley, as few stalks as possible
  • 10 garlic cloves, peeled
  • 1 small shallot, peeled and quartered
  • 150ml olive oil
  • 3 tbsp red wine vinegar
  • Juice, zest and pulp of ½ an unwaxed lemon
  • ½ tsp chilli flakes
  • ½ tsp dried oregano
  • ½ tsp cayenne pepper
  • Salt and pepper to taste
Make it!
  1. In a food processor, chop the parsley, garlic, and shallot (if you don't have a food processor or hand blender, just finely chop these ingredients).
  2. Transfer to a bowl and add everything else - that's the olive oil, red wine vinegar, lemon, chilli, oregano, cayenne, salt and pepper. Stir well (don't blend or whizz in the food processor now, though - we don't want this to be baby-food smooth, just sauce-like).
  3. Taste, and add more of anything you, um, want more of. 
  4. Use your chimichurri as a sauce or marinade - it'll last for about a week in an airtight jar in the fridge.
  5. Watch this, because let's face it, you've been humming it since the beginning of the recipe. 



  1. This is one of those sauces that I wish I liked but parsley is the herby equivalent of the devil, and coriander is almost as bad. I'm a herb-failure.

    1. How do you feel about basil?

    2. Basil can definitely stay.

    3. It'll work with basil, Sarah. I did a quick Google and Martha's already done it with basil, so basically Our Lady of Food has spoken and we can go forth with culinary confidence. And it will taste different to pesto, promise.

    4. Oh aces, thanks! It is with culinary confidence that I proceed to the herb section.


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