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 sauces. It originated in Argentina and is typically served over meat, but there really isn’t a bad way to use it. Something seriously beautiful happens when you marry the brightness of chimichurri with anything grilled, charred, or roasted. Grilled vegetables, fish, meat, even roasted potatoes. Parsley is the base for the 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 herbs off their stems and finely chop. You can also choose to make this in a food processor or blender but I prefer the look of hand chopped herbs.
- Mince the garlic, shallot, and finger chili’s – put in a big bowl with vinegar. Slowly add the oil, whisking vigorously to emulsify.
- Add your herbs and gently stir till combined.
- Season with salt, pepper and lemon juice for added brightness.
- This will last for a couple days in the fridge. Once the herbs start to loose that bright green color it’s unfortunately time to say goodbye. This has yet to happen to me because I always end up finishing it in about 48 hours. I am an animal.