Chimichurri
A punchy Argentinian herb sauce made entirely by hand — brilliant on grilled meats or as a marinade.
Ingredients
- 30 g fresh flat-leaf parsley
- 10 g fresh oregano leaves (or 1 tsp dried oregano)
- 4 garlic cloves
- 1 small red chilli, deseeded
- 1 shallot
- 5 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of chilli flakes (optional)
Instructions
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Finely chop the parsley by hand with a sharp knife, working through it several times until quite fine.
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Finely chop the oregano leaves and add to the parsley.
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Mince the garlic as finely as possible, then use the flat of the knife to crush it into a paste with a pinch of salt.
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Finely dice the shallot and chilli.
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Combine everything in a bowl: parsley, oregano, garlic paste, shallot, and chilli.
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Stir in the olive oil and red wine vinegar.
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Season with salt, pepper, and chilli flakes if using. Taste and adjust the vinegar or salt as needed.
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Leave to rest for at least 15 minutes before serving to allow the flavours to come together.
Notes
The texture from hand-chopping is part of what makes this sauce — a food processor turns it into a paste and loses that freshness. Flat-leaf parsley is essential; curly parsley has a harsher flavour. Chimichurri keeps in the fridge for up to 3 days; bring back to room temperature before serving.
Committed to this collection by the hand of Hunter.
