Chimichurri

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

Ingredients

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

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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