Chimichurri
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Chimichurri is one of the best-known sauces in Argentine cuisine and is simply a must at any good barbecue there. This aromatic herb sauce, made from fresh parsley, garlic, vinegar and olive oil, brings freshness, flavour and a hint of tang to the plate. Traditionally, chimichurri is served with grilled beef, but it goes just as well with chicken, fish, vegetables or crusty bread. Best of all, it’s easy to make and takes just a few minutes. With just a few ingredients, you can create a richly fragrant sauce that enhances any dish. Once prepared, let it stand for a short while – and the perfect accompaniment to barbecued dishes and Mediterranean cuisine is ready.
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Ingredients for
Ingredients for the chimichurri
60
g
parsley
1
lime (juice only)
1
small red onion
2
garlic clove
120
ml
olive oil
2
Tablespoon(s)
apple cider vinegar
bayleaf
2
Sprig(s)
thmye
2
Sprig(s)
majoram
1
chili (optional)
salt, pepper
Preparation
Prepare the chimichurri
1
Roughly chop the onion, garlic, chilli and parsley. Remove the thyme and marjoram from their stems.
2
Place all the ingredients except the bay leaf into the cord-operated chopper with the olive oil and purée thoroughly. Add the herbs a little at a time if necessary, so as not to overfill the chopper.
3
Season to taste with salt and pepper and transfer to a glass jar or similar container. Add the bay leaf and leave to infuse, ideally overnight.
Ingredients for
Ingredients for the chimichurri
60
g
parsley
1
lime (juice only)
1
small red onion
2
garlic clove
120
ml
olive oil
2
Tablespoon(s)
apple cider vinegar
bayleaf
2
Sprig(s)
thmye
2
Sprig(s)
majoram
1
chili (optional)
salt, pepper
