Chimichurri Sauce by M. Kuehn

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What a difference a sauce can make to pep up a steak or a piece of chicken. You can make this South American dipping sauce in advance and either warm it up or serve it at room temperature.

I dunked my empanadas into it which gave them that extra culinary oomph. There’s nothing simpler than shoving everything into a food processor and voila, thirty seconds later you have a shiny, bright green thing of loveliness.

TIP There are a number of recipes for this sauce, mostly using parsley. My love of coriander, however has led me to use half and half and it really is truly delicious.

1 large  bunch of  flat leaf parsley
1 large bunch of coriander
3 cloves of garlic, crushed
2 tbs red wine vinegar
1 tsp sea salt
1 tsp dried oregano
2 red malagueta chillies (or 1tsp dried red chili flakes)
6 tbs extra virgin olive oil
1 tsp ground black pepper

Place the coriander and parsley leaves (plus stalks) into a processor along with the other ingredients.

Wizz for about twenty seconds. Taste and adjust the seasoning if required. Wizz again until you get a smooth paste or if you prefer some texture, leave out the second blitzing.

Spoon onto plain, grilled steak or just leave people to do their own dunking.

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