Chimichurri sauce
Item 1 of 1
Rosana's chimichurri recipe is a true classic – a legendary Argentinian sauce made of fresh parsley, traditionally served up at barbecues with grilled meats (it makes a fantastic steak sauce too). An incredibly versatile sauce, it's great to have on hand to spruce up a midweek meal.
First published in 2017
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Ingredients
Metric
Imperial
Chimichurri sauce
- 50g of parsley, fresh, finely chopped
- 3 garlic cloves
- 1 tbsp of oregano, fresh, finely chopped
- 1 tbsp of sweet smoked paprika
- 1 tbsp of hot pepper sauce, optional
- 1 lemon, juiced
- 250ml of extra virgin olive oil
- 100ml of sherry vinegar, or red wine vinegar
- salt
- pepper
SAVE RECIPE
Method
1
To make the chimmichurri sauce, combine all of the ingredients (apart from the olive oil) in a bowl and mix thoroughly to combine
2
Vigorously stir in the olive oil to emulsify, then transfer to a jar or bowl to serve
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