Chimichurri | GRF, VV
I think this might be in my top 3 favourite sauces. And that is saying a lot because I am very pro sauce. Chimichurri is easy to whip together and so damn flavourful. Herbaceous, garlicky, goodness. It’s also on the guilt free side of things when it comes to condiments. Highly recommend using it to garnish anything grilled / charred. Veggies, fish, meat, anything. Parsley is the base for most traditional chimichurri’s – however, these days you will find a wide variety of herbs being added to the mix! Here is my take – but don’t be afraid to experiment with your own herb combinations.
What I use:
- 1 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1/2 cup finely chopped oregano
- 1 clove garlic, minced
- 1 tbsp of minced shallot (1 small shallot)
- 1/2 a finger chili or serrano pepper, diced up very small (I remove the seeds first – adjust depending on your spice preference)
- 1/3 cup red wine vinegar
- 1 cup olive oil
- Juice of 1/2 a lemon
- 1/2 tsp salt + pinch of pepper
What I do:
- Wash all your herbs and let them dry on paper towel. Pick leaves and tender stems off each bunch and finely chop. You can also make this in a food processor or blender but I prefer the texture of hand chopped herbs. Food processors definitely get brownie points for speed though.
- Mince the garlic, shallot, and finger chili’s (again, could use a food processor) put in a big bowl with vinegar. Slowly add the oil, whisking vigorously to emulsify.
- Add your herbs last and gently fold until combined. You want to try and keep herb bruising to a minimum for max flavor and color.
- Season with salt, pepper and lemon juice to taste.
- Store covered in the fridge for up to 2 days. The herbs will start to brown from the acidity in the vinegar so best to use promptly! Alternatively, follow entire recipe (sans vinegar/ salt/ lemon) and add that when ready to serve!