Originating in Argentina, it is likely that everyone who makes this vibrant chimichurri sauce has their own blend of ingredients to suit their own taste. This is how I make it:
Makes approximately 250ml, which is enough to serve 4 as an accompanying sauce.
Flat-leaf parsley – a medium sized bunch
Coriander – a small bunch
Oregano – a small bunch if fresh, or a a heaped teaspoon if dried
Shallot – 1
Garlic – 1 fat clove or 2 smaller ones
Red chilli – ¼, deseeded
Olive oil (I use extra virgin) – approx. 100ml
Red wine vinegar – approx. 50ml
Sea salt and freshly ground black pepper
Juice of ½ a lime – optional
- Wash your herbs and dry them on kitchen paper.
- Finely chop your herbs; I use a mezzaluna. DON’T use a food processor for this bit because it will create too smooth a sauce; it shouldn’t be chunky, but should still have a little texture to it. Place the chopped herbs in a small dish.
- Finely chop your shallot, garlic and chilli. You can do this bit in a food processor or, if you fancy a workout, you can pummel them a bit in a pestle and mortar. Add to the herbs.
- Add your olive oil and vinegar to the dish of other chopped ingredients. I do this a little of each at a time to get the consistency and flavour I want; once you have this you can season to your own taste.