Chimichurri sauce by M. Kuehn

Chimichurri sauce by M. Kuehn

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There is nothing easier than throwing a few ingredients into a food processor and whizzing up a sauce into which one can happily dunk roasted chicken thighs, poached fish, pork schnitzels or even fried halloumi in order to add, in this case a wonderful zing. You can keep it in the fridge for a few days so make ahead for ease.

TIP Add more or less chilli, according to your heat requirements.

1 medium banana shallot

1 fat clove of garlic

1 medium red chilli

handful of flat leaf parsley

handful of coriander leaves and stalks

6 chives

2 tbs of red wine vinegar

5 tbs of extra virgin rape seed oil

pinch of salt

Peel and roughly slice the shallot, garlic and chilli.

Place them in a processor and whizz for a minute. Pour in the vinegar and oil. Roughly chop the herbs and add them to the mixture with the salt.

Process for a minute longer. Voila. Pour into a pretty serving dish or individual small dishes into which people can dive in with your chosen dish.

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