Chimichurri

Argentinian chimichurri made with fresh parsley, garlic, olive oil and red wine vinegar. A classic grilling sauce that elevates any meat dish.

• 1 large bunch fresh parsley (about 50 g)
• 4 garlic cloves
• 1 dl olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 0.5 tsp chilli flakes
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

1. 1
   Finely chop the parsley and garlic with a knife or in a food processor.
2. 2
   Mix the parsley and garlic with olive oil, red wine vinegar, oregano and chilli flakes.
3. 3
   Season with salt and pepper.
4. 4
   Let the chimichurri rest for at least 30 minutes at room temperature so the flavours develop.
5. 5
   Serve as a sauce with grilled meat, chicken or vegetables. Keeps in the fridge for up to a week.